Ful Moodamas (Temani Chili) Ingredients:
For Spices (flavor):
Preparations
Soak the ful in water for duration of the whole night. Laterput the soaked ful in the pot, and cover the ful with a good amount of water and eggs. Cook over a small flame until there is a softening of the ful and lower the highness of flame. Crush a little of the ful with a little of the fires liquid. Take out the eggs and peel them, serve them in bowls with puree of ful, pour the olive oil over the ful, tehina, sprinkle cumin and salt, sprinkle (spread) the parsley, crushed garlic, add a small drop of lemon juice and one complete brown egg in center small dish (bowl). Serve hot
This ful was traditionally eaten by the people of Egypt (perhaps the Jews of Egypt).
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Cooked Fish
Ingredients & Spices (flavor):
Preparations Thoroughly clean fish. Put the fish in a clean pot. Mix onions, mint, haweeg, black
pepper, oil, salt, and water together and pour on the fish (in the pot). Cook on a low flame and when the fish will soften, lower the flame. Cool and
refrigerate when finished. Serve cold. This recipe serves four to six people. This
is a true Yeminite dish. 1 tbsp. olive oil 1. Mix oil, water, tomato sauce, fish spice and hawaij in a large
skillet and simmer on a low flame for 15 minutes. 2. 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. Serves 4 as a main dish, 6 as an appetizer. 3 tbsp. black peppercorns In a spice or coffee grinder, or with a mortar and pestle, grind spices
together finely and store in a tightly closed container. 3 tbsp. cumin Follow the same procedure as in the fish-spice mixture.
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Samak Yemeni (Yemenite Poached Fish)
3 cups water
16 oz. tomato sauce
1 tbsp. fish spice, or to taste (see below)
1 tbsp. hawaij (see below)
Salt and pepper to taste
1 scallion, with stalk, choppedFish Spice Mixture:
2 tbsp. garlic powder
2 tbsp. cumin
8 cloves
8 cardamom podsHawaij Spice Mixture
4 tsp. black peppercorns
4 tbsp. turmeric
6 cloves
7 cardamom pods
The recipe, which I am making with success:
3 cups flour
1 packet yeast
1 tsp sugar
1 tsp salt
2 cups warm (not hot, lukewarm) water.
Also: keep a bowl or cup of warm water to keep your hands from getting too
sticky.
Combine yeast, sugar, salt and 1 cup of the water. Then add flour and start to
knead with hands. Begin to add second cup of water a bit at a time. Knead until
lumps are removed, adding additional water if necessary. At this point you
should have a wet, sticky melon-sized ball of dough.
Let rise one hour, knead again, let rise again. Separate into 5 small balls
(about the size of tennis balls). You may employ some flour to separate and
powder the separated dough.
If you've ever watched someone making pizza, the action of getting the balls of
dough into pita-shaped dough is the same. Either hold the dough in one hand and
let it start to stretch away as you work around the "edge" of the
dough- or more advanced people may know how to use their fists to toss the dough
into a flat circle.
A pita oven (was sent as a gift from Israel) is wiped with a small amount of
oil. The pita oven is shaped like two frying pans- one has no heating element
but is placed on a stove burner on a low (2,3, or 4) temperature. The top
"frying pan" is turned on/plugged in. It resembles a broiler oven.
Cover and heat for several seconds until the top starts to brown. Option: add
olive oil and za'atar to the top of the pitot. Pitot are cooked one by one
in this manner.
If you don't have a pita oven, It seems to me that a broiler set on high could
be used with perhaps a metal broiler pan- and perhaps you have to flip the pita
since the heating only comes from the top. (Or a hot oven with a pizza stone?)
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MASHED CHATZILIM:
2 chatzilim
1 green pepper (also known as "bell peppers")
1 red pepper
0.5 Cup chopped parsley
as many garlic cloves you like (at least 5)
2 green onions
Juice from half a lemon
3 tablespoons olive oil
Salt and pepper.
Pierce the chatzilim and peppers, slice in half and grill in oven,
preferably until the skin is blackish. Take them out, let cool. Peel off
most of the skin of the chatzilim (leave a little to taste). Mash peppers
and chatzilim with fork. Mix in the rest. Add salt and pepper to taste.
FRIED CHATZILIM:
This is very easy and very delicious. It's perfect for making on erev
Shabbat for eating on Shabbat afternoon.
Take as many chatzilim as you need.
Vegetable oil for frying (using olive oil will only make them taste bad)
Salt
Lemon juice
Garlic
Make a marinade out of the lemon and garlic. Peel and slice the chatzilim,
and let them sit for half an hour so the brown juices come out (looses its
bitterness then).
Heat up oil in a medium skillet. Pat the chatzilim dry. Fry them until dark
golden. Transfer to a bowl. When you're done, pour the marinade over them
and refrigerate overnight.
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ZHOUG:
6 medium chili peppers, (3 red, 3 green)
1 Cup chopped parsley
1 Cup chopped cilantro/coriander
4 garlic cloves
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
Puree the chilies in a blender or food processor. Add parsley, cilantro and
garlic. Add olive oil and seasonings and blend again