It is Day 25 and I am happy to be in Yemen. Yemeni Fatah is the main course followed by a luscious Bint-al-Sahn for dessert. The Fatah is not unlike a beef stew, but cooking it in onions, garlic, allspice, oregano, cumin and coriander makes it that much more aromatic. I used steaks cut into thin strips, and seared with the spices. A beef broth helps cook the meat and lends moisture to an otherwise dry dish. Hearty and with a melt-in-your-mouth quality it was served over couscous.
I was feeling indulgent and a little reckless when I picked the Bint. It is a Yemeni cake more akin to brioche, being light and airy. The dough is made with flour, yeast, eggs and Ghee(clarified butter). After the dough has risen it is split up into eight parts and rolled out into flat rounds. These are set in a pile in layers and baked till golden. Served hot with honey and yes... more butter, it is irrestible and you are apt to "tear little pieces" as the recipe dictates and continue to stuff your face, even when your belly protests.
Long trip to Australia. Kangaroo on the menu perhaps...
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