Chimichangas

http://www.yementimes.com/99/iss52/lastpage.htm#2

Ingredients:

2 flour tortillas or 2 thick sambousek sheets.
2 cups ground beef.
1 clove garlic, finely chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 medium tomato, chopped (3/4 cup)
1 large egg, beaten
vegetable oil (2 tablespoons)
Salsa, if desired.

Instructions:

1.Cook beef, onion and garlic in a skillet over medium heat, stirring occasionally, until beef is brown; drain.
2.Stir in remaining ingredients except samboussek sheets, eggs, and salsa. Heat to boiling; reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
3.Put the beef mixture onto center of the samboussek sheet and cover it with the other one and brush the top of it with egg to seal and put in the oven on low heat about 140¼ C.
4.Cook in the oven for 15 minutes or until golden brown.
5.Serve chimichangas with salsa, if desired.

Samak Yemeni (Yemenite Fish in Tomato Sauce)

http://splendidtable.publicradio.org/recipes/fish_yemen.html

Serves 4 as a main dish, 6 as an appetizer.

Ingredients:

• 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 Whitefish With Red Pepper And Spices

http://recipes.chef2chef.net/recipe-archive/25/140238.shtml

Yield: 6 Servings

Ingredients:

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

Instructions:

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 necessary.

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.

Melon Baal Canaf (Melons with Wings)

http://fooddownunder.com/cgi-bin/recipe.cgi?r=161895

Yield 6.

Ingredients:

3 sm Cantaloupes
1/3 cup Oil
3 cup Raw chicken or turkey meat chopped
1 tsp Salt
2 cup Green onions, chopped
1/3 cup Parsley, chopped
1/4 cup Fresh lemon juice
2 cup Cooked rice

Method:

• 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."

Yemen Fatah (Beef)

http://recipes.chef2chef.net/recipe-archive/50/265978.shtml

Yield: 8 Servings.

Ingredients:

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

Instructions:

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.