January 14, 2012 by lamyaalmas
I know it sounds gross to many westerners, but in the Middle East it’s a delicacy, at least in the southern part of Yemen in the City of Aden. I love it, and it’s my favorite Ramadan Sahoor with Khobz Mulawah . My mother always calls me up when she makes it and says she is thinking of me , May Allah bless her and preserve her for me always Ameen.
Alright you will need:
1) 1 sheep/goat brain [I like the fresh ones of sheep/goat just slaughtered. I like to break open head open –gently –and pull it out]
2) 1 medium onion finely chopped
3) green chilly pepper finely chopped [optional and as much as you want–I used about half of one. Will make a little spicy]
4) 2 tblsp of fresh minced cilantro
5) 2 cloves of garlic minced
6) 1/2 tsp ground cumin
7) 1/2 tsp of ground coriander
8 ) 1/8 tsp or a little less of ground cinnamon
9) salt to taste
10) 1 tblsp of olive oil [vegetable, corn, or canola work as well]
11) small tomato finely chopped
12) 1 tbltp of tomato paste
In a frying pan under medium heat add the oil and the onions and let it saute until translucent. Add garlic, green chilly pepper and let cook for a minute, be careful the garlic does not burn as it’ll taste bitter. Add the tomatoes , spices and salt and let cook until the tomatoes soften. Add the tomato paste and 1/4 cup water and let simmer to a thick sauce. Then add the sheep’s brain, and break with a spoon and mix well. Add another 1/4 cup of water and let cook until well cooked, it turns into dark white. Garnish with cilantro and serve with hot break, goes well with french bread or Khobz Mulawah.
Posted in Appetizers, Yemeni Dishes | 2 Comments »
January 5, 2012 by lamyaalmas
I learnt this salad from a Moroccan sister :) May Allah reward her. Very easy and delish ! I can make a light meal out of it as well.
1) 3 tblspoons of boiled rice
2) 2 tblsp of corn boiled
3) 1 tblsp of mayonnaise or yogurt
4)2 cups of lettuce [any kind] coarsely chopped
5) 2 cups of arugula coarsely chopped
6) 1/4 of red onions cut into thin rings
7) 1 tomato cut into thin rounds
8) 1 hard boiled egg –just the white part
9) balsamic
10) 1 tblsp of Olive Oil Balsamic Vinaigrette
11) 1 tbslp of Greek Feta salad dressing
12) 3 red radishes sliced thin
13) salt to taste
14) dash of pepper
15) 1/2 cucumber sliced into thin rounds
Combine the rice, corn, salt and pepper. Add mayonnaise to it and mix well. Leave aside.
Combine the vegetables with the Olive Oil and Balsamic Vinaigrette and toss well. Arrange on a plate and leave center empty. Pile the rice, corn and mayonnaise mixture in the middle. Add the Greek Feta dressing to the salad,. Using a grater, grate the egg white on the salad. Serve cold.
Posted in Appetizers, Vegetarian | Leave a Comment »
« Newer Posts - Older Posts »
A Yemeniyah's Recipes 