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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:
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.
Shorbat Khudhar:vegetable soup.
Shorbat Borr: barley soup.
Marag: bouillon made from mutton or goat meat.
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.
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.
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.