Yemenfatah Recipes

YEMEN FATAH

Yemen Fatah image

Make and share this Yemen Fatah recipe from Food.com.

Provided by Tea Jenny

Categories Meat

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 large onion, halved lengthwise sliced crosswise
1 large garlic clove, minced
3/4 lb lean lamb or 3/4 lb beef, cut into thin 2 inch strips
1/2 cup beef broth
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon allspice
1 salt, if desired to taste
1 fresh ground black pepper, to taste
1 cup couscous, cooked according to package directions
2 tablespoons fresh parsley leaves, minced fresh

Steps:

In a medium skillet, heat the oil, and sauté the onion and garlic until the onion is translucent.
Add the lamb or beef, and sauté the meat, stirring it often, just brown the strips on all sides.
Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer.
Serve the meat mixture, sprinkled with parsley, over the hot couscous.

YEMEN STYLE KIDNEY BEANS AND TOAST AKA FASOOLIA OR FOOL

Yemen Style Kidney Beans and Toast Aka Fasoolia or Fool image

This kidney bean dish is typically eaten for breakfast with homemade bread, pita or toast. But I love it with crunchy French bread. You can crumble feta cheese or chopped onions over the dish. Then break a piece of the bread, scoop and eat. Add more or less jalapeno to make this as spicy as you like. You can add chopped green peppers and saute with the other veggies for a more ethnic flavor. You can also use 1/2 can white beans and 1/2 red beans for a more colorful dish.

Provided by Yemenia

Categories Breakfast

Time 25m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can red kidney beans
1/2 small onion, chopped
1/2 small tomatoes, chopped
2 garlic cloves, minced
1 jalapenos (or cayenne) or 1 any hot pepper, chopped (or cayenne)
2 tablespoons tomato paste
1 tablespoon chopped fresh cilantro
salt (be careful because the beans and tomato paste may be salted already)
1/4 teaspoon ground black pepper
1/2 teaspoon cumin
water (for cooking)

Steps:

Saute onion ,tomatoes ,garlic ,and jalapeno in 2 tbsp oil or ghee until onion is transparent and tomatoes are softened.
Add tomato paste and stir. Add a few tbsp water and stir again being careful not to let it burn. Turn heat to low and let it simmer for a minute.
Pour in kidney beans along with 1 cup of water and bring to a simmer.
Add salt, pepper, and cumin.
Simmer for 10 minutes on low.
Add cilantro and cook until the dish thickens about another 5-10 minutes The sauce should coat the back of the spoon.
You can crush the beans with a potato masher after step 5 if you don't like them whole. I puree in the blender before adding to the saucepan for my children because they don't like it chunky.

Nutrition Facts : Calories 151.8, Fat 0.7, SaturatedFat 0.1, Sodium 67.4, Carbohydrate 28, Fiber 8.7, Sugar 2.2, Protein 10

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