July 1, 2011 by lamyaalmas
This is my favorite beans recipe. People in Aden have beans for breakfast and supper EVERYDAY. This is a delicacy, since kidney beans are more expensive in Aden.
Ingredients:
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20 oz. can of kidney beans, drained.
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2 tomatoes diced
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1 jalapeno finely chopped
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2 tblsp of cilantro finely chopped
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1 medium onion finely chopped
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2 cloves garlic minced
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3 tbsl of olive oil
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1 tsp of ghee (I used Yemeni homemade Yaf3ee Ghee. The Middle Eastern stores sell ghee as well, and are just as good)
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2 tblsp of tomato paste
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salt to taste
I love the BASE for this dish–you can pracitically use it for any beans from navy beans to fava beans. For the base, sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water (you can use some of the water that you cooked the beans in). Let the sauce thicken. Add the beans and add some more water if you like–we like it nice and thick.
Let it simmer for about 4 minutes. Pour the ghee on top and sprinkle the cilantro for garnish and serve with bread. I made this in the Yemeni Madra and serve it in it as well, so from the stove to the table it goes.
Posted in Breakfast and Supper, Yemeni Dishes | 9 Comments »
July 1, 2011 by lamyaalmas
Very popularly made during Ramadan especially.
You will need:
1) 3 cups milk
2) 1/4 cup sugar
3) 2 1/2 tblsp custard powder
4) 1/2 of tsp banana flavoring essence (liquid)
5) I 20 oz. can of crushed or diced pineapple in syrup (peach works beautifully as well).
6) Unsweetened coconut for decoration
Let’s start:
Pour the 2 cups with sugar into a saucepan and place on low heat . Mix one cup of milk with the custard powder using whisk. Mix well until well incorporated ( no lumps allowed) . Add to the milk and sugar while still luke warm and bring to boil, while continuously whisking. If you don’t, it will burn at the bottom and will affect the taste.
As it starts to boil it will thicken. Continue until desired thickness. I don’t like it very thick– I prefer gravy thickness. Turn the heat off , and add the banana flavoring essence and pineapple syrup.
Divide and arrange the pineapple pieces in individual bowls and pour the custard on top. Sprinkle coconut for decoration. Refrigerate DO NOT FREEZE. Serve cold.
Enjoy !
Posted in Ramadan, Sweet Tooth (Desserts) | 2 Comments »
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