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Title: Yemenite Roast Chicken With Cumin
Yield: 4 Servings


1 stephen ceideburg
3 1/2 lb chicken
1/4 ts salt
1/4 ts pepper
1 ts ground cumin
1/4 ts turmeric
1 tb vegetable oil or olive oil


This easy roast chicken is one of my favorite holiday main courses.

Preheat oven to 400',

Trim off excess fat from chicken. Mix together, the salt, pepper,
cumin, turmeric and oil. Rub chicken all over with mix- ture.

Set chicken in a roasting pan and roast 1 to 1 hours, basting
occasionally if desired. Pierce the4 thickest part of a leg with a
skewer or sharp pa: knife. When the juices run clear, the chicken is
( Carve chicken and serve the pan juices separate- ly , if desired.
PER SERVING: 310 calories, 34 g protein, 0 g carbohydrate, 18 g fat
(5 g saturated), 109 mg cholesterol, 232 mg sodium, 0 g fiber.

From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.

Title: Yemenite Zhug (Yemenite Hot Sauce)
Yield: 1 Servings


1 lb serrano chiles
5 whole heads of garlic;
1 bunch fresh cilantro; well
1 ts dried hot red pepper flakes;
- or to taste
1/2 ts powdered cumin
1 salt to taste
1 olive oil to cover


Date: Sun, 11 Feb 1996 08:20:37 -0800 (PST)

From: Ivan Weiss

This recipe is cribbed without permission from Joan Nathan: "Jewish
Cooking in America," (Knopf, 1994, $30 (and worth it)) so I feel
honor-bound to plug this terrific cookbook, which I'm sure contains
something for everybody -- even a chile-head, as I found out.

Blend in food processor. Makes + or - about a pint. Stores well in

Now, some variations. Use habs, seeds and all. Serranos taste wonderful
but habs taste better and pack more kick. I use seeds and all, just cut
off the stems.

Add some olive oil while blending. Your mileage may vary.

For "dried hot red pepper flakes" I use my other killer app, habs and
chipotles, 1 to 1, ground fine.

Does 5 whole heads of garlic seem a bit much? Resist the temptation to
scrimp. Inconceivable that a C-H would be a garlic wimp.

You can't beat this combination of flavors. Add it to anything you can
think of. Let your imagination run wild. I use it a lot for salad dressing
bases. For me, a dab of zhug, then olive oil and lemon juice, is all a
salad needs.

Posted to CHILE-HEADS DIGEST V3 #093

Title: Yemenite String Bean Soup
Yield: 8 Servings


2 c chopped fresh string beans
1 c chopped onion
2 ts salt
8 c water
6 tb tomato puree (fresh or


>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria

Wash the string beans well and remove the tough strings before chopping.
Cook all ingredients together until the stream beans are tender. Serve over
steamed white rice.

Name :Stewed Beef Shank (Hor'i)

Discription:A pleasantly spicy main dishSevings:4 servings


3 pounds beef fore shanks with the bones

3 medium onions, peeled and cut into quarters

8 cloves of garlic

2 cups tomatoes, peeled and chopped

2 teaspoons Hawayij, recipe below

1 hot chili

fresh ground black pepper


Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. when this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.

Title: Yemen Fatah (Beef)
Yield: 8 Servings


1/4 c oil
4 md onions, halved lengthwise
-and slice; d crosswise
4 cl garlic, minced
3 lb beef, in thin, 1-inch strips
2 c beef broth
1 ts oregano
1 ts cumin
1 ts coriander
1/2 ts allspice
1 salt to taste
1 freshly ground black pepper
-to tast; e
1 1/2 c couscous, cooked according
-to packa; ge directions


In a medium skillet, heat the oil, and saute the onion and garlic
until the onion is translucent. Add the beef, and saute the meat,
stirring it often, just to 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, over
the hot couscous.

Source: Lisa Clarke, adapted from a recipe in "Jane Brody's Good Food
: Book", originally Posted by FAYLEN

Title: Yemenite Meat Loaf (Halabi Kebab)
Yield: 1 Servings


2 1/2 lb ground beef
3 tb flour
1 tb oil
1 ts salt
1 ts pepper
1 tb zhoug*
3 tb oil
1 c finely chopped onions
1 c sliced mushrooms
1 c chopped parsley
3 eggs

1 sm green chili peppers
1 c chopped parsley
1 c chopped fresh coriander
1 1/2 tb fresh minced garlic
1 ts pepper
1 ts salt
1 ts ground cumin
2 tb olive oil


from The Yemenite Cookbook by Zion Levi and Hani Agabria

Combine ground beef with flour, 1 tbsp oil, salt, pepper and zhoug. Form
the meat mixture into a 10-inch loaf. Make a well the entire length of the

Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and
parsley until the onions are golden. Place the mixture in the well of the
loaf. Lightly beat the eggs and pour over the vegetables.

Preheat oven to 350 degrees.

Pat the sides of the loaf together to close up the well, and wrap in
aluminum foil. Bake for 30 minutes. The loaf may be served either hot or

*Zhoug is a source of pride among the Yemenite population. Made with the
sharpest of chili peppers, it is eaten with classically oriental Jewish
meals. More than just a condiment, it is a tradition. Yemenites believe
that daily consumption of zhoug wards off disease and strengthens the
heart. It can be an addition to salad, and a sauce for various kinds of
meat, fish and poultry dishes.

Zhoug: In a blender, puree enough chili peppers to measure 1 cup. Puree
parsley and coriander together and blend well with the chili peppers. Add
garlic, seasonings and olive oil. Again, blend well. Put the zhoug in a jar
and keep it in the refrigerator. It will remain fresh for many months.

Title: Yemenite Meat Loaf (Halabi Kebab)
Yield: 1 Servings


2 1/2 lb ground beef
3 tb flour
1 tb oil
1 ts salt
1 ts pepper
1 tb zhoug*
3 tb oil
1 c finely chopped onions
1 c sliced mushrooms
1 c chopped parsley
3 eggs


Combine ground beef with flour, 1 tbsp oil, salt, pepper and zhoug.
Form the meat mixture into a 10-inch loaf. Make a well the entire
length of the loaf.

Heat 3 tbsp of oil in a skillet. Saute together the onions,
mushrooms and parsley until the onions are golden. Place the mixture
in the well of the loaf. Lightly beat the eggs and pour over the

Preheat oven to 350 degrees.

Pat the sides of the loaf together to close up the well, and wrap in
aluminum foil. Bake for 30 minutes. The loaf may be served either hot
or cold.

from The Yemenite Cookbook by Zion Levi and Hani Agabria

Melon baal canaf ( melons with wings )

Category: Central Asian, Fruits, Poultry, Wings, Yemenite


Top of Form 1

Yield: servings

Bottom of Form 1










Raw chicken or turkey meat


-- chopped






Green onions, chopped



Parsley, chopped



Fresh lemon juice



Cooked rice



Cut each melon in half; remove seeds.


Scoop out pulp and reserve.


Heat oil in a skillet and saute chicken or turkey.


Add salt and continue to saute until poultry is cooked through, about 15 minutes.


Blend in green onions, parsley and lemon juice; continue cooking until onions are soft.


Remove from flame and cool.


Add rice to cooled chicken mixture; stuff melon cavities.


Chop up 1 cup of reserved melon pulp and place on top.


Put stuffed melons into an ovenproof dish; bake at 350°F. for 20 minutes.


Serve hot.


The authors write: "melon baal canaf is a dish that is said to disappear as soon as it is placed on the table, as though it had wings." from _the yemenite cookbook_ by zion levi and hani agabria.


New york: seaver books, 198Pg.




Isbn 0-8050-0394-0.


Electronic format by cathy harned.


Title: Yemenite Whitefish With Red Pepper And Spices
Yield: 6 Servings


8 to 12 cloves whole garlic,
1 peeled
2 fresh red peppers sliced
1 in chunks
1 ts cumin or to taste
1/2 ts turmeric or to taste
1 salt and freshly ground
1 pepper to taste
1/4 c vegetable oil
1 c water
3 lb whitefish, whiting, sea bass
1 or trout fillets
1 paprika to taste


Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil
and water in a saucepan and simmer very slowly, covered for about 1
1/2 hours. Be careful not to let the sauce burn, adding water if

Pour some of the sauce in a baking pan and place the fish on top.
Spoon the rest of the sauce around the fish. Cover and simmer on top
of the stove for 15-20 minutes or until the fish flakes. Serve the
next day reheated as an appetizer. From: Mrs Elaine Radis Date: 23
Jun 97 Jewish-Food List
Yemenite Fish in Tomato Sauce
(Samak Yemeni)

Listen to this feature (RealAudio; how to listen)

Serves 4 as a main dish, 6 as an appetizer

1 tablespoon olive oil

3 cups water

16 oz. tomato sauce

1 tablespoon fish spice, or to taste (see below)

1 tablespoon hawaij (see below)

Salt and pepper to taste

1 scallion, with stalk, chopped

3 pounds firm white-fleshed fish fillets, such as whiting, flounder, or cod, cut into 3-inch pieces

Mix oil, water, tomato sauce, fish spice and hawaij in a large skillet and simmer on a low flame for 15 minutes.

Add scallion to pan. Slide fish pieces carefully into pan, making sure not to break them up. Simmer on a low flame for 15 minutes. Remove from flame and let cool. Remove fish pieces to a serving dish and pour sauce on top. Serve slightly warm or at room temperature.

Fish Spice Mixture

3 tablespoons black peppercorns

2 tablespoons garlic powder

2 tablespoons cumin

8 whole cloves

8 cardamom pods

In a spice or coffee grinder, or with a mortar and pestle, grind spices together finely and store in a tightly closed container.

Hawaij Spice Mixture

3 tablespoons cumin

4 tablespoons black peppercorns

4 tablespoons turmeric

6 whole cloves

7 cardamom pods

Follow the same procedure as in the fish spice mixture above.

Yemenite Eggplant in Spicy Tomato Sauce

International Jewish Cookbook

(7 votes)

1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive or vegetable oil for sautéing
6 tablespoons additional oil for sautéing eggplant
1 medium onion, minced
1-1/2 teaspoons ground cumin
3/4 teaspoon paprika
1/4 teaspoon turmeric
1-3/4 pounds ripe tomatoes, peeled, seeded and chopped OR 2 (28 ounce) cans plum tomatoes, drained
salt and pepper
1 pinch cayenne pepper
2 teaspoons tomato paste, optional
3 medium garlic cloves, minced

Cut peel from eggplant. Remove ends. Cut eggplant into 3/8 inch crosswise slices. Sprinkle slices lightly but evenly with salt on both sides and put in a colander. Place colander over a bowl. In addition, place a second bowl on top of the eggplant slices in the colander. Put something heavy inside this second bowl. Let weighted eggplant drain for 30 minutes. Turn the eggplant slices over at this point and continue the weighting, draining process for another 30 minutes. Pat dry with paper towels.

Heat oil for onions in saucepan. Add onion and sauté over medium-low heat for about 10 minutes until onions are soft and light golden. Add cumin, paprika, and turmeric. Cook, stirring, for 30 seconds. Add tomatoes and cayenne. Stir well. Increase heat to medium-high and bring mixture to a boil. Reduce heat and cook over low heat, uncovered, for about 30 minutes or until tomatoes are very soft. Add tomato paste. Taste for seasoning, adding salt and pepper as desired. Preheat oven to 350 degrees. Heat 3 tablespoons of remaining oil and sauté half the eggplant for 2 minutes on each side. Set sautéed eggplant aside and continue sautéing procedure with remaining eggplant. Lightly oil a shallow 5-cup baking dish. Arrange alternate layers of eggplant and sauce, ending with sauce. Bake 30 minutes or until eggplant is very tender, basting occasionally. Serve hot or at room temperature.

Yemenite Eggplant Salad

(1 vote)

1 pound eggplant
1 cup chopped tomato
1/2 cup tomato puree, fresh or canned
1 teaspoon minced garlic
1 tablespoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon zhoug, or the milder condiment, shatta

Preheat the oven to 400 F.

Bake the eggplant until it is very soft, about 35 minutes.

Peel and cool. mash the eggplant pulp amd mix with the choppped
tomato. Add the rest of the ingredients and mix well.

Yemenite Eggplant Salad with Currants

1 eggplant (1-1/4 to 1-3/4 pounds)
1 teaspoon salt
1/4 cup olive oil plus 2 tablespoons
2 onions, finely chopped
1-1/2 pounds tomatoes, peeled, seeded, coarsely chopped
1-1/2 teaspoons each allspice and cumin
pinch cayenne pepper
5 garlic cloves, minced
1/4 cup currants
3 tablespoons each chopped fresh mint and cilantro
salt, pepper to taste

Cut unpeeled eggplant into 3/4-inch cubes. Place in strainer and sprinkle with salt. Drain about 30 minutes.

Heat 1/4-cup of oil in pan and sauté onions about 5-10 minutes, until golden. Add tomatoes and spices, cooking until tomatoes and onions are soft, about 5 minutes. Add garlic and currants, stir and transfer to bowl. Add 2 tablespoons oil to pan and cook eggplant about 30-40 minutes until tender.

Add to tomato mixture. Add mint and cilantro and combine well. Season with salt and pepper.

Cover and chill. Best if made a day in advance.

Method :

Malawach is one of a number of dishes brought to Israel by the Jews from Yemen. The popularity of this versatile dish, which may be served with a variety of fillings and toppings, testifies to the love for Yemenite food which Israelis have acquired.

[] This appears to be very similar to the chapatti of India and the tortilla of Mexico.

anything one puts on it is gilding for the lily. []

4 cups flour
1 1/4 cups water
1/2 tsp.
1 stick margarine
tomato sauce (optional)

sour cream (optional)

Mix flour, water, and salt until dough becomes soft. Add more flour if dough is sticky. Cut dough into two sections. Knead and roll each section into a 20 x 20 inch sheet. Spread margarine on the sheets. Fold each sheet like an envelope with ends meeting at center. Repeat folding process to get two layers of folds.

Cover with a paper towel, let sit for 1/2 hour. Cut each sheet into 10 parts.

Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides. Serve with tomato sauce or sour cream.

Name :Tomato and Coriander Salad (Banadura Salata B' Kizbara)

Discription:A wonderful starter to any mealSevings: 6 servings


1/2 cup of chopped fresh coriander leaves

1 hot chili pepper, small, seeded and finely chopped

5 medium ripe tomatoes, peeled

4 Tablespoon fresh lemon juice

1/4 cup virgin olive oil


Slice the peeled tomatoes and place in a bowl . Sprinkle the chopped coriander over the tomatoes. Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt. Beat the olive oil into the chili-lemon juice mixture. Pour over the tomatoes and coriander. Let rest 15 minutes before serving.

Name :Honey Cake (Bint al Sahn)

Discription:A decadent dessertSevings:8


1 packet dry active yeast

1/4 c warm water

3 c. flour

1 t. salt

4 large eggs, beaten well

3/4 c. ghee (see full listing of recipes)

Melted ghee or butter , for serving

warm honey, for servingInstructions:

Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of water at a time. Flour your hands and dive the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand. A rolling pin may be used. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.
Best way to eat:Serve hot with generous amounts of melted butter and warm honey on topNote: The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning butter and honey remaining on the serving platter over top.