Semn - Dark clarified Butter

Glass container contains room temperature semn, bowl contains heated semn

Semn is a staple in Yemeni baking and it is also used to flavor sweet dishes. It is like ghee but it is cooked even beyond that point until it reaches a rich flavor and dark brown color. This is the only form of butter that is used in Yemeni cuisine. I believe I am the first to post a photo of and provide preparation instructions. I can't believe semn isn't common to any other cuisine.

Directions: Use a deep pot because the butter will foam and expand. The number of sticks to use depends on how much you need. A good size to start with is 4 sticks. Melt butter over medium heat. Remember never leave the butter unattended. Once it is melted, it will heat to a high temperature and then eventually expand. When it is starts expanding, turn down the heat to low and stir with a wooden spoon until it shrinks back to normal size. Eventually it will stop expanding and just bubble. At this point you no longer need to stir. Watch carefully for browning. Because it is foamy, you won't be able to tell its true color until after it has cooled. So it is crucial that you watch out for the tiny specks and the color of the foam. You want the specks to be a dark brown, not a coffee brown which means it has burned. The foam should be a golden brown. Once it reached the right color remove from heat. Let cool until just warm. Pour warm semn into a glass container, avoid pouring in the solid material that had settled to the bottom of the pan. Cover with lid. Semn will solidify once cooled. Store semn at room temperature. When you need semn, scoop some into a bowl and heat in the microwave or in a pan on the stovetop until melted.

Debikh (Yemeni Chicken Vegetable Stew) Low-fat and healthy

This healthy dish is one of the main meals in Yemen. Everyone has a very different variation and I tend to very flexible with this dish so my stew differs with each time. Sometimes, I add new ingredients or omit some ingredients. It really depends on what spices and vegetables I have on hand. Here is the basic recipe with optional additions.

1/2 large onion, chopped
1 Tablespoon vegetable oil
1 garlic clove, peeled and sliced (optional)
1 medium tomato, chopped
1 chicken, skinned and cut into 10 pieces (or 10 skinned drumsticks)
1 1/2 tsp salt
1 tsp curry
1/2 tsp cumin
1/4 tsp black pepper
2 carrots, sliced
2 celery stalks, sliced (opt)
3 medium potatoes, cubed
1 zucchini, sliced or cubed
1 1/2 cups mixed vegetables like green beans, lima beans, peas, corn
3 tablespoons tomato paste
1 jalapeno, seeded and minced (opt)
1/3 cup cilantro, chopped (opt)

Fill a kettle with water, bring to boil and then leave on low heat.
In a pot, heat oil over medium high heat and then saute onions until just lightly browned. Add garlic and stir until fragrant, about 1 min. Add tomatoes, and cook until softened. Add chicken, salt, and spices. Stir to coat, cover. Stir occasionally, add some of the boiled water when needed to prevent the chicken pieces from burning. Cook until chicken is browned and cooked (about 28 min). Add carrots and celery and stir to coat, cover and cook for 4 min, stir occasionally. Add potatoes, stir to coat, cover and cook for 5 min. Add zucchini, mixed vegetables, jalapeno, and cilantro. Mix tomato paste with a half cup hot boiled water and pour into pot. Stir everything together. Add enough hot boiled water until just barely covering vegetables. Bring to boil on med-high and then reduce to med. Cook for 10 -20 minutes until potatoes are cooked.

Spoon on cooked white rice and serve. Can be eaten with bread too.

Fatayer (Middle Eastern mini pizzas)

This recipe is a Yemeni twist of a popular food in the Mediterranean and Gulf Arab countries. I got this recipe from a friend. I put less cheese on mine though, and I used a blend of different cheeses this time. While I don't have the recipe for the dough ready, any pizza dough recipe would work fine. But I will write up the recipe next time I make the dough, so keep a look out for that.

Prepared pizza dough (let rise)

Filling:
2 Tablespoon oil
2 medium potatoes, peeled and diced
1 pound ground beef
1/2 tsp curry, or more
1/2 tsp cumin, or more
1/8 tsp black pepper, or more
1/2 tsp salt or more
1/2 medium onion, chopped
1/2 medium tomato, chopped
Shredded cheese preferably mozzarella

Heat oil in saucepan on high heat. Saute potatoes in oil until browned and cooked. Add meat and brown, pour out any excess oil (usually the potatoes absorb the oil so there won't be much). Add seasonings and stir. Adjust flavors and remove from heat.


Preheat oven at 500 F. Cut risen dough onto floured surface into golf ball size. Let rest for 5 min, then pat down each one and place each on ungreased baking sheets. Make several pricks with a fork. Bake each sheet of dough rounds in a preheated oven for 3 min or until half cooked (not browned). Place filling on top of each bread round. Place some of the raw chopped onions and tomatoes. Finally top with cheese. Place back in the over and bake until edges are golden brown and cheese is melted. Serve with hummus or sour cream