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Traditional Yemeni food

Yemeni food is strong influenced by the Turkish, Indian and Arab cuisine. Here are the main traditional dishes:

Starters

Zahaweg Sana'ani: a spicy sauce made from fresh tomatoes, hot green pepper and spices.

Zahaweg Jobn: a spicy sauce made from fresh tomatoes, hot chilly, spices and Yemeni goat cheese.

Shafoot: crepe bread made from millet with yoghurt, mint, hot green pepper and herbs.

Helba: a fondue made from meat bouillon with eggs, rice or vegetables and fenugreek mixed with herbs.

Bent Assahn: pizza pastry covered with honey and black sesame.

Buraik: puff pastry stuffed with minced meat.

Muddabaq: doubled pancake, inside roasted eggs with tomatoes, herbs and spices.

Sabaya: bread covered with honey.

 

Soups

Shorbat Addas: lentil soup.

Shorbat Khudhar:vegetable soup.

Shorbat Borr: barley soup.

Marag: bouillon made from mutton or goat meat.

 

Main dishes

Hanid: lamb or goat meat covered with spices and banana leaves and then grilled in clay oven under the earth.

Kabsa: colored spicy rice mixed with lamb meat.

Agdah: lamb meat cooked with vegetables, tomato sauce and spices.

Mohkbazat Sayd: fish covered with a spicy tomato sauce grilled in a clay oven.

Fattah: bread mixed with bouillon, eggs and spices or mixed with dates and bananas.

 

Vegetable dishes

Foul: Soya beans cooked with tomatoes, onions, garlic, hot green pepper and spices.

Fasuuliah: white or red beans cooked with tomatoes, onions, garlic, hot green pepper and spices.

Mushakkal: mixed vegetables cooked or roasted with tomatoes and spices.

Addas: lentils cooked with tomatoes, onions, garlic and spices.

 

Breads

Kiddam: a bigger roll made from different types of whole meal flour.

Meluudj: pastry bread made from wheat and millet flour.

Shaeer: pastry bread made from barley flour.

Ruumi: small pastry bread made from maize flour.