Ember bby, you make a nice mean food.

please

the credit should go to Queen of Sheba Yemeni Recipes

Pizza

44
 

 
Pizza has made it to nearly all corners of the world and Yemen is no exception. There are some restaurants in the major cities which make a pizza similar to the classic Italian pizza and a homemade pizza is also made in the home which has a thick crust, and it uses white feta-like cheese topped with olives, peppers, and other vegetables. It is usually eaten as a snack and not a main meal. In my recipe, I tried to recreate a classic style pizza with mozzarella cheese and a thin, crispy crust. I used a baking stone, which is a really important part of recipe and it allows you to get a crispy crust in about 6 minutes cooking time. Without the stone, the oven just doesn’t get as hot and the cooking time is lengthened and the texture of the crust is different. Another important consideration is the quality of cheese which you purchase. If possible try to use fresh cheese that comes in the deli section or in specialty stores.
 
DOUGH INGREDIENTS (MAKES 2 PIZZAS)
3 cups bread flour
1 cup + 2 tbsp. water
3 tbsp. olive oil
1 1/2 tsp. yeast
1 1/2 tsp. salt
CHEESE PIZZA (FOR ONE PIZZA)
2/3 cup crushed tomatoes in can (you can also use chunky or pureed)
1/2 tsp sugar
1 tbsp. olive oil
oregano and basil to taste
1 cup shredded mozzarella
1 cup shredded provalone (you can use all mozzarella if you prefer, or try another cheese-I am a real fan of four cheese pizza)
MARGARITA PIZZA (FOR ONE PIZZA)
fresh sliced mozzarella
fresh sliced tomatoes
fresh basil
olive oil, salt, peppper to taste
Cornmeal + flour for preparing the dough
 
HOW TO MAKE

1. Mix together the dough ingredients and knead until smooth, about 10 minutes. You may need to add more water or flour to achieve the desired consistency.
2. Cover the dough and let it rise in a warm place for about 40 minutes. If your house is cold, it may take longer or you can also try putting it inside a slightly warmed (be careful, NOT a hot oven, only about 100 degrees F or less) oven to speed the process.
3. Once the dough has risen, punch it down and shape it into 2 smooth balls, or 3 if you prefer smaller pizzas. Coat these dough balls in oil and cover and place them in their own separate bowls to rise again for about another 40 minutes. Letting the dough sit makes it easier to stretch and toss out, so don't rush it.
4. About 30 minutes before you will cook your pizzas, being preheating your oven and stone to 500 F or the hottest setting on your oven.
5. After about 40 minutes or so, the dough should be ready to form into a pizza. (If you forget and let it sit out a while longer, it should not be a problem). In order to form the dough, first flatten it slightly on a clean floured working surface, using your fingers. Coat the dough lightly in flour. Then pick it up and turn it from one hand to the other and it will stretch out with gravity. When the pizza gets large enough, form two fists and again turn from hand to hand, slightly stretching as you go. Stop when the crust is thin enough for your taste.
6. Place the pizza dough on a peel covered with cornmeal or flour. Check to see if the pizza shakes easily. If not, add more cornmeal on the peel.
7. Then add your toppings. For the classic pizza I added the sauce first then the cheese on top and finally some dried oregano and basil on top. For the margarita I coated the dough with olive oil first then added the mozzarella and finally the tomatoes on top so they wouldn't make the dough mushy. I topped it with black pepper and salt. Move your pizza peel to the stone and then gently shake of your pizza. Both of my pizzas cooked in 6 minutes in the preheated oven. I added fresh basil after the pizza finished cooking.

Chicken Mandi with Rice

204
 

 
INGREDIENTS
Chicken, either 1 whole or split into halves is best
1 tsp. hawaij spice mix
1/8 tsp. turmeric
2 tbsp. melted butter for the chicken marinade
a pinch of saffron threads soaked in 1-2 tbsp. water
4 cups of rice (I like a lot of rice, but you can half it to 2 cups if you like)
water for rice (approx. 5-7 cups, I used 6) you need less water than usual
salt to taste ( i used 3 tsp. in the rice)
2-5 green chilis (to taste)
1 onion, chopped
cardamom pods
whole cloves
whole peppercorns
2 tbsp. oil for the rice
cinnamon stick
food coloring (optional)
a piece of natural coal
bay leaves
HOW TO MAKE
1. The night before (or several hours) place the saffron threads in a couple tablespoon or so of warm water. Let this sit until the water turns deep orange.
2. Mix together the hawaij spice mix, turmeric and melted butter. Spread this generously over the chicken, cover and marinate for a couple of hours.
3. In a large pot, sautee the onions in oil over medium heat until soft. Turn off the heat and add the rice, cardamom, cloves, peppercorns, cinnamon stick, bay leaf, chilis, salt, and water.
4. Place a wire rack over the pot of rice and then place the chicken on top of the wire rack, making sure that the pot is larger in diameter than the chicken. Place both in the oven at 425 F.
5. Start off cooking the chicken/rice for 15-20 minutes so that the outside of the chicken starts the browning process. Then lower heat to 325 to cook it through nice and slowly which will give the chicken a nice texture and fall off the bone. Cook it until the juices run clear or internal chicken temp is 165 F. I recommend using a thermometer especially if this is your first time cooking a chicken. Mine whole chicken took about 1 hr. 45 min.
6. Remove the rice and chicken and let sit for a few minutes before cutting the chicken. Fluff the rice. Now is also the time to add the saffron and/or food coloring to the rice.
7. Cut the chicken and place it in the rice pot. Place a small ramekin in the middle with vegetable oil inside. Then add the red hot coal inside the oil and cover the pot with a lid. It should smoke, giving the rice a smoky flavor.

Saltah

199
 

 
INGREDIENTS
1 tbsp. oil
3 garlic cloves, minced
½ onion, chopped
½ green chili, more or less to taste
2 tomatoes, fresh or canned
½ tsp. salt
½ tsp. coriander
¼ tsp. cumin seeds
¼ tsp. ground black pepper
5 pieces of okra, chopped
1 potato, peeled and chopped
Optional: 1 small squash or ½ eggplant, chopped
1 1/4 cup water
Prepared Hulba
 
HOW TO MAKE
 First, chop onion, garlic, and green chili and sauté in oil over medium heat until onion and garlic are browned, about 7-10 minutes.
Add coriander, cumin, pepper and salt. Add chopped tomatoes and cook in oil until the liquid from tomatoes has evaporated, and oil turns red, about 5 minutes.
Add okra, potatoes, and water. Cover and boil over medium heat until potatoes are soft and most of the liquid has evaporated, about 20-30 minutes. Watch the vegetables to make sure they do not burn.
To make saltah, place the stewed vegetables in a stoneware pot on the stove. Make sure your pot is burner-safe and will not crack over high heat. Break up vegetables into small pieces with a spoon. Add just enough water to make a broth, about ½ cup. Don’t add too much water or the taste will be diluted.
Add an extra pinch of salt and pepper to taste, and a few chopped green chilis on top of vegetables if desired. Also add as an option, 1 egg or beef broth.
Heat on medium heat until bubbling. Pour on prepared hulba and let sit for a few seconds before serving piping hot. Serve with bread.

yes

i woke up at around 1:30 today like and share if you agree

here's a fun little bit of history: Englishman samuel shenton founded the flat earth society in 1956 after an invention of his, which was based in a flawed understanding of the earth's rotation, was rejected by the british government

B.next was brought about solely to kill Coup

hello. apologize english, am of belarus. i see word "coup" person say through b.net, but what is?? use windows vista, is of compatible yes?

LE ASTERISKS MEME MAN

im curious to know what sort of voice you fine fellows attribute to me

probably wall-e or the incredibles

it's been quite a while since i've seen any pixar film

i still need to see inside-out

valedictorian