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Salmon Kebabs

July 25, 2010 by lamyaalmas


(The amount makes about 14 kebabs)

My mother usually uses Cod fish for this recipe, but I used Atlantic Salmon. In a food processor place the following and mince or pulse depending on the texture you prefer( I usually mince):

  1. 2 7oz. steaks of Atlantic salmon cut into big chunks
  2. 1 medium white onion
  3. 4 green onion stalks
  4. 2 cloves of garlic
  5. 1 green hot pepper
  6. 2 tblsp of roughly chopped cilantro
  7. 2 tblsp of roughly chopped dill

After you have minced the above add salt to taste+1/2 tsp tumeric powder+1/2 tsp chilli powder+1 tsp cumin+1tsp coriander. Mix well with your hand.

Make into patties or any preferred kebab shape and fry in 3 tblsp of Olive Oil. Serve hot with lemon pieces.

Note: you can also use the Kebabs to make a sauce that you can serve with white rice. See the next recipe.

Posted in Appetizers, Fish, Yemeni Dishes | Leave a Comment »

Farolee

July 25, 2010 by lamyaalmas



This is an appetizer that people from Aden serve during Ramadhan. It is made out of chick pea flour (also known as Garam Flour). You may have had them at some Indian restaurants–they list them in their menu as Pakora.

Ingredients:

  1. 1 cup of chick peas

  2. 1/2 medium onion finely chopped

  3. 1 jalapeno finely chopped (less if too spicy for you)

  4. 2 tblsp of finely chopped cilantro

  5. 1 patatoes grated (squeeze water out)

  6. 1 carrot grated

  7. 1 clove finely crushed

  8. salt to taste

  9. 1/2 tsp of ground cumin

  10. 1/2 tsp of ground coriander

  11. 1/8 tsp of tumeric

  12. pinch of baking soda

  13. 1/8 tsp chillie powder

  14. 1/2 cup of water (give or take)

  15. Oil for frying

Place all the ingredients in a boil, except for the water. Mix them all well and then pour in the water gradually, and knead with your hand. Add water as needed. You want the mixture to be thick and not runny (a runny mixture wil yield you OIL SOAKED Farolee’s). It is rather like a thick paste like mixture that you want to achieve.

Heat oil–trickle in a little of the mixture and if it starts bubbling it is the right temperature. You do not want the oil to be too hot, otherwise it will brown from the outside and reamin uncooked on the inside. Drop in a tsp of the mixture into the oil and fry until golden brown. Give about 2 minutes for each Farolee to cook well.

Place on a paper towel to get rid of excess oil, and serve with your favorite dip.

Note: you can use any vegetables in this mixture–and how big or small you cut the vegetables is up to your taste.

Posted in Appetizers, Ramadan | 4 Comments »

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