Yemeni Lahsa

This is such a simple, quick breakfast and delicious. We serve it with Arabic bread, to scoop the eggs and vegetables, or even Indian naan. I add Aleppo pepper, which isn't really authentic, but I like it. Because of that, I skip the black pepper. If you can find an Arabic or Persian or Afghan or North African market, you can find quality Aleppo pepper for a good price, and you can get the jars of creamy cheese that make this recipe so lovely.

good olive oil
2 large red onions, finely diced
8 hot, green chiles (I use serranos, as the closest variety I can get here)
4 large, ripe tomatoes, chopped with their juices
6 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon Aleppo pepper (optional, but I like it) 2 tablespoons tomato paste
salt and black pepper, to taste
6 eggs
water, a bit
8 ounces creamy cheese (this is a "liquid" cheese in jars found at Arab and North African markets, room temperature cream cheese can be substituted)
1 bunch cilantro, finely minced

Heat a skillet with sides over medium high heat. Add a good amount of olive oil. Sauté the onions in the oil, and when they begin to brown a little, add the chiles, cook a minute or two, then add the chopped tomatoes and juice. Cook to reduce the juice a little, allowing the tomatoes to "melt" into the mixture a bit. Add the garlic, cumin, coriander, paprika, and Aleppo pepper. Stir to bloom the spices. Add the tomato paste and cook to dissolve and blend with the vegetables. Season with salt and pepper

Turn off the heat under the pan. Break the eggs over the surface of the vegetable mixture, add in a good splash of water. Stir all of this in to a rough mixture, breaking the yolks of the eggs. Turn the heat back on to low, and spread the creamy cheese over the top, cover with a lid, and cook for another 3 - 5 minutes, until the eggs are cooked to your liking.

Remove from the heat and sprinkle with chopped cilantro. Serve with warm bread, a cup of strong, hot, sweet tea with mint and rosewater, or good coffee.

Macarona bi Laban ou Lahm

This is just a way to add to the normal macarona bi laban and make it a little more substantial. You can make muffroom, like I direct here, cook up some chopped lamb or beef in sujuk seasoning or with any of the Saudi seven spice blends. If you have leftover meat from making sambousak, you can use the muffroom from that, or shred some leftover roasted lamb. This is really just an easy dish to make on a weeknight and make the family pretty happy.

1 pound ground lamb or beef
1 onion, peeled and finely chopped
6 cloves garlic, peeled and minced
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1 small bunch parsley, finely minced
1 small bunch fresh dill, finely minced
1 recipe macarona bi laban

Cook the ground lamb or beef in a medium pan over medium heat, breaking it up well, until the fat starts to render out of the meat. Increase the heat to medium high and add the chopped onion, and cook with the meat until it is translucent and softened. Cook the meat and onion until it is to your preferred level of browning. Add the garlic, salt and pepper, and cook another minute or two, stirring to evenly distribute the seasonings.

At the same time as the meat is cooking, bring a pot of water to boil and make the recipe of the macarona bi laban. Place in a shallow serving dish with a rim.

Remove the pan of meat from the heat and taste for seasoning, adjusting as necessary. Stir in the parsley and dill. Spoon over the macarona bi laban and serve with the garnish of toasted pine nuts and finely minced parsley.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 10:21 AM