Talk:Yemeni Cuisine/@comment-24.213.98.105-20101129022845

Having spent some time in Yemen, I can tell you that most of the every day foods that the people in the small villages eat are very simple to make. The beans they eat mostly for breakfast....I make my own version by frying a small amount of onion in a little olive oil. When the onions are opaque, I add chopped jalapeno (half, more or less depending on your taste), a small handful of chopped cilantro, 1/2 of a large tomato, or 1 small tomato, one clove garlic. Cook this until the tomatoes begin to soften then add a can of rinsed and drained fava beans (pinto beans are best substitue). Add a small amount of water if needed. Salt and pepper to taste and cook over medium heat until beans are heated through. Mash with fork or potato masher. Serve with pita bread. These are the same general cooking guidelines when I make Kebda (liver) also. Hummus (chickpea dip) and Babganoush (eggplant dip) are also easy dishes to make. If you can't find Tahini (sesame paste) make your own from store bought sesame seeds by crushing with mortar. It usually only takes a tablespoon or two