A Yemeniyah's Recipes

Jelly (Adeni Style)–الجيلي بالطريقة العدنية

June 7, 2016 by lamyaalmas

Received a request for Jelly , Adeni style. I always thought everyone made it the same way, but I guess I was wrong. All things Adeni are special I guess. In any case, here is the recipe for Jelly, Adeni style. You will need:

A packet of jelly (make sure it is Halal/Kosher. It should say on the packet)
A can of fruit cocktail in thick syrup (all natural)
2 cups of water
table cream (unsweetened)

That’s all you’ll need. In a saucepan, boil one cup of water (or however much water it says in the instructions on the jelly packet). Over the years, I’ve memorized this. It always says, “1 cups of hot water, and 1 cup of cold water.” Bring the water to a boil, turn off the heat, and then empty the jelly powder into the water and stir until dissolved. Then add one cup of cold water to the saucepan.

Open the can of fruit cocktail, and run it through a sieve. Make sure to save the juice that drains from it. Take the that juice/syrup and add it to the jelly. Then divide the fruit cocktail among four moulds and add the jelly equally on top. Let it cool and then refrigerate until it’s set. Add a tsp of table cream and enjoy.

For as long as I remember, this is the way Adenis always make jelly in Ramadan.

CHECK OUT MY RAMADAN REFLECTIONS: DAY 1 Click Here

Posted in Appetizers, Ramadan, Sweet Tooth (Desserts) | 6 Comments »

Zhoum — زوم

January 17, 2016 by lamyaalmas

This is a white sauce made from either yogurt or buttermilk eaten with Aseed. Creamy , tangy and lip-smacking delicious. It’s very easy to make. You will need:

2 cups of buttermilk (which is my preference), but you can also use a 1 cup of whole milk yogurt and 1 cup of water.
2 tablespoons of white flour
1 tsp of cumin
1/4 tsp of oregano
salt to taste
small saucepan
a whisk

Place all the ingredients in a blender and blend well. Then take the small saucepan and place under high heat*, and pour the blended ingredients and start vigorously whisking. Continuously. Don’t stop. If you do, the contents might develop stubborn lumps that will be very hard to get rid of. Once it starts boiling and thickening then turn it off. It should coat a tablespoon. Serve hot over Aseed either alone or with the brown sauce detailed here.

*originally, it is cooked over low heat and whisked continuously until the temperature rises and the mixture thickens but more often than not, if you are not careful it will develop lumps. The way I recommend guarantees zero lumps and takes less time.