We have a pretty large Yemeni population in Tennessee, Memphis is even known for it. I’m from a small little town in between Chattanooga and Knoxville on the east side of the state. The University of TN, Knoxville also has a lot of Yemenis, and that’s where I met a lot. A lot of my friends in the group we had were from there in my college days. My first Quranic teacher was also a Yemeni woman in Knoxville, I’ve always had a fondness for them because they are simple, but kind people and boy do they know how to cook.
Anyone who knows me, knows that Yemeni food is one of my top food choices. It’s kind of funny that a Southern American girl loves Yemeni food, but it’s just so good. We have several Yemeni places here in Saudi that are extremely popular that we also visit.
Yemen is the last country on the list for the MENA Cooking Club, I can hardly believe that it’s been over a year since we started and now we’re done with all the MENA region. I’ve met so many great ladies through it and really learned quite a bit about the countries and the food they ate, which is just what I wanted to accomplish. I hope that we helped shine a light on this beautiful cuisine and make it more popular. I’m not sure where we will go from here, but we know that we don’t want to stop. If you all have any suggestions, please leave them in the comments and I will work something out. If you want to be part of MENA, just email me and I will add you to the newsletter.
We had a website, but it was just too much work for me trying to keep up with everything, so I plan to just let it go. For the past few months I just send out newsletters with the recipes, codes and any information. It’s so much simpler! I’ve thought about some sort of forum for months now, but I don’t know!
Now let’s get to this recipe! Fasoulia is pretty much just any sort of stewed bean dish, even in Albania that’s what they call it too. From what I gathered this can be made thicker for a breakfast food, like foul or thinner for a stew. I made mine for breakfast, and you serve it with bread to dip. I’ve never thought to use kidney beans, but it was so nice, really good! It’s very rare that I use canned food, but when it comes to beans like pinto or kidney I always do, since we’re a small family and don’t eat too many dishes with those items. Anytime I do, though I make sure to clean and rinse the beans the night before and place them in a bowl of water with a little baking soda covered.
One of this months recipes was Khaliat Al Nahl, which is one that I LOVE! You all have to try it sometime. I posted about it here several years ago.
1 (8oz) can kidney beans, drained and cleaned
2 large tomatoes, diced
1/4 cup diced white onions
3 garlic cloves, diced
3 tablespoons olive oil
2 green chilis
1 teaspoon ground cumin
Salt and pepper, to taste
1. In a saute pan on medium heat, add olive oil. Add onions and garlic, allow to cook until tender, about 2 minutes.
2. Add tomatoes, beans, chilis, cumin, salt and pepper. Allow to cook for 15 minutes on low-medium heat.
Yields: 2-3 servings