Monday, August 3, 2009
This recipe Al-Salta is brought to you from the Yemeni Cuisine. Enjoy!
Preparation time : 20 minutes
Cooking time : 30 minutes
½ cup water or 125 ml
2 tablespoons ground fenugreek
2 tablespoons vegetable oil
1½ cups spring onions or 150 g, chopped
2 medium potatoes or 500 g, cut into medium cubes
2 medium tomatoes or 300 g, peeled and chopped
2 cubes MAGGI® Chicken Bouillon
2 tablespoons rice, washed
1 teaspoon ground cumin
4 cups water or 1 liter, additional quantity
For the green sahawek:
2 cloves garlic
¼ cup coriander leaves or 20 g, chopped
¼ cup leeks or 20 g, leaves only
1 green chili pepper, chopped
Pinch of salt
¼ cup water or 60 ml
Put ½ cup of water in a small bowl and sprinkle over the fenugreek. Keep fenugreek in water for 2-3 hours then drain from exceeding water then set aside.
Meanwhile, heat oil in a large sauce pan and sauté spring onion for 2 minutes. Add potato, tomato, MAGGI® Chicken Bouillon cubes, rice, cumin powder and the additional water. Bring to boil and simmer on low heat for 20 minutes or until potatoes and rice are well cooked.
Whip fenugreek for 5 minutes or until it rises and becomes white in color. Add green sahawek mixture and combine with fenugreek.
Put Yemeni rock pan on high heat until it becomes very hot then pour into the prepared Salta topped with fenugreek mixture.
To make green sahawek: Put all sahawek ingredients in blender and blend for 3 minutes or until is smooth.
Serving tips : This dish is served with bread.
Fats : 4.20 g
Protein : 3.30 g
Carbohydrate : 20.00 g
Energy : 126.00 Kcal
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