Hey friends I just wanted to let you know things may get weird around here for the next few days and YSC may even be off line for a bit. After 5 years of blogging and using Blogger as my host I have finally decided to move Ya Salam Cooking over to WordPress. The most tedious thing is always the DNS issues (domain stuff). So please bare with me while I get everything situated. I have been a big support of Blogger but the more I get to know WordPress the more I feel like it’s the best choice for my growing blog. Thanks so much for understanding and inshAllah things will be back to normal soon. Nothing should change once everything is complete.
When I came across this popular Finnish salmon soup I just knew I had to try it. I always seem to have salmon in the freezer and we really love seafood based soups. I really enjoyed this soup since its a lot like potato soup that we make in the south. The added salmon is really the only difference.
4 cups water
2 bay leaves
2 tablespoons olive oil
1 small white onion, diced
2 regular sized potatoes, cubed
3/4 pound salmon filet, skinned, de-boned and cut into cubes
3/4 cups heavy cream
dash ground allspice
salt and pepper to taste
scallions, for garnish (optional)
1. In a 4-quart saucepan on medium heat add olive oil and onions, cook until tender. Add bay leaves, allspice, salt and pepper, mix.
2. Carefully pour water into pan, add potatoes and allow to cook until thoroughly cooked, about 20 minutes covered.
3. Remove lid and add salmon and cream, cook for 6 minutes. Remove from heat and serve.
Yields: 2 servings
1. Pre-heat oven to 450F. In a mixing bowl add mashed potatoes, salt, egg and oats. Mix well. Add a little bit of flour at a time until a smooth dough like consistency has formed.
2. Divide dough into 4 even rounds. Line a baking sheet with a non-stick baking mat or parchment paper. Make each ball into a thin round (about 3-1/2-4 inches). Lay on baking sheet and poke holes all over tops with a fork. Carefully brush a small amount of oil on the tops.
3. Bake in the oven for 15 minutes.
Moussaka has always been a meal I enjoy regardless if it’s the Greek version or this Saudi one. This is a typical dish that is served in a Saudi home for dinner. We usually make samboosas, salad and some sort of soup to serve alongside it.
1 large eggplants
2 tomatoes, sliced
2 green peppers, cleaned and sliced
1 pound cooked ground beef or lamb
1 large potato, cleaned and sliced
1 large white onion, minced
1-1/2 cups water
1 tablespoon tomato paste
salt and pepper to taste
2 garlic cloves, minced
1 teaspoon ground cumin
juice of 1/2 lemon
1/2 cup olive oil
Parsley, chopped for garnish
1. Peel the eggplants into strips (2cm slices). In a saute pan on medium heat add oil. Fry then arrange at the bottom of a baking dish. Next later potato slices.
2. Preheat oven to 350F. In the same saute pan add onions and garlic, cook until tender. Add tomato paste, salt, pepper, cumin, water and lemon juice, bring to a full boil then remove from heat.
3. Our the sauce on top of vegetables in the baking dish. Add the meat then later with green peppers and tomato slices. Cover the top with foil and cook for 1 hour. Garnish the top with parsley.
Yields: 6-8 servings