yemeni cuisine - موسوعة المحيط

موسوعة المحيط

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Page: 1Yemeni cuisine

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YEMENI CUISINEPosted on 2017 ,21 أكتوبر

Category: English

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Yemeni cuisineThe generous offering of food to guests is one of the customs in Yemeni culture, and a guest notaccepting the offering is considered as an insult. Meals are typically consumed while sitting on thefloor or ground. Another thing to mention is that like most Arab countries, lunch is the main meal ofthe day.

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BreakfastYemeni people prefer to have warm dishes in the morning. Typically, the meal would often consist ofdifferent types of pastries with a cup of Yemeni coffee or tea. A more hearty meal would often includelegumes, eggs, or even roasted meat or kebab, which is usually served with a type of bread eitheraside or as a sandwich. Dishes common at breakfast include Shakshouka, Fasolia and meat.

Shakshouka: is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, potatoes, oftenspiced with cumin. There are many versions that range from looking like normal scrambled eggs withtomato and onion to the poached eggs. Yemenis call it "egg eyes".

Lunch dishesThe largest amount of meat, poultry, and grains are consumed at lunch. Dishes common at lunchinclude: salta, ogda, fahsa, matfaiya, mandi, fattah, haneeth, harees, jachnun, kabsa, komroh,shawiyah, thareed, and zurbiyan.

Saltah: is considered the national dish. The base is a brown meat stew of Turkish origin called maraq,a dollop of fenugreek froth, and sahawiq, a mixture of chillies, tomatoes, garlic and herbs ground intoa salsa. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eatentraditionally with Yemeni bread, which serves as a utensil to scoop up the food.

Aqda: meaning "knot" in Arabic, is a stew made from tying and mixing all the ingredients together.There are many types of ogda, and it can be made with small pieces of lamb, chicken, or fish that ismixed and cooked together with vegetables, including tomatoes, carrots, potatoes, onions, zucchini,etc.

Fahsa: is a Yemeni stew made of lamb cutlets into a lamb soup with spices and holba (fenugreek).The pieces of meat are small and there are not any noticeable vegetables. It is also eaten traditionallywith Yemeni bread, which serves as a utensil to scoop up the food.

Matfaiya: is made with large chunks of kingfish in a thick, tomato based sauce with other vegetables.

Mandi: is the traditional dish in Yemen native to Hadhramaut Province and many other Yemeni cities.It is now very popular in the rest of the Arabian Peninsula. Mandi is usually made from meat (lamb orchicken), basmati rice, and a mixture of spices. The meat used is usually a young and small sizedlamb to enhance the taste further. The main thing which differentiates mandi is that the meat is





cooked in the tandoor (taboon in Yemeni) which is a special kind of oven. The tandoor is usually a holedug in the ground and covered inside by clay. To cook mandi, dry wood is placed in the tandoor andburned to generate a lot of heat turning into charcoal. Then the meat is suspended inside the tandoorwithout touching the charcoal. After that, the whole tandoor is closed without letting any of the smoketo go outside.

Fatta: meaning crushed or crumbs, is a sort of bread soup made with pieces of the Yemeni bread bitsmixed with meat broth and cooked vegetables making it soggy and mushy.

Bread varietiesBreads are an integral part of Yemeni cuisine, most of which are prepared from local grains.Unleavened flat breads are common. Tawa, Tameez, Laxoox, Malooga, Kader, Kubane, Fateer, Kudam,Rashoosh, Oshar, Khamira, and Malawah (A Yemenite Jewish fried bread) are popular breads eaten inYemen. Flat bread is usually baked at home in a tandoor called taboon. Malooga, khubz, and khamiraare popular homemade breads. Store-bought pita bread and roti (bread rolls like French bread) arealso common.

Desserts and sweets:Bint Al-Sahn (sabayah) is a sweet honey cake or bread from Yemeni cuisine. It is prepared from adough with white flour, eggs, and yeast, which is then served dipped in a honey and butter mixture.

Other common desserts include: zalābiya, halwa, rawani, muqasqas, mahalabia and masoob. Masoobis a banana-based dessert made from over-ripe bananas, ground flat bread, cream, cheese, dates,and honey.

BeveragesShahi Haleeb (milk tea, served after qat), black tea (with cardamom, clove, or mint), qishr (coffeehusks), Qahwa (coffee), Karkadin (an infusion of dried hibiscus flowers), Naqe'e Al Zabib (cold raisindrink), and diba'a (squash nectar) are examples of popular Yemeni drinks. Mango and guava juicesare also popular.

Although coffee and tea are consumed throughout Yemen, coffee is the preferred drink in Sana'a,whereas black tea is the beverage of choice in Aden and Hadhramaut. Tea is consumed along with





breakfast, after lunch (occasionally with sweets and pastries), and along with dinner. Popularflavorings include cloves with cardamom and mint. A drink made from coffee husks called qishr is alsoenjoyed.

Alcoholic beverages are considered improper due to cultural and religious reasons, but they areavailable in the country. Among Yemeni Jews, wine is popular, especially in the form of raisin wine.Arak is also consumed.

FatsButtermilk, however, is enjoyed almost daily in some villages where it is most available. The mostcommonly used fats are vegetable oil and ghee used in savory dishes, while clarified butter, known assemn, is the choice of fat used in pastries.

yemeni cuisine - موسوعة المحيط

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