User:Inahet/cuisine

Notes:

Yemeni's cuisine is entirely distinct from the more widely known Middle Eastern cuisines. Yemeni cuisine also differs from region to region, but very slightly. Cheese, butter, and other dairy products are less common in the Yemen diet. Buttermilk, however, is enjoyed almost daily in some villages where it is most available. The most common used lipids are vegetable oil used in savory dishes, and semn (clarified butter) is the choice of fat used in pastries.

Although, each region has thir own variation, saltah is considered the national dish. The base is a brown meat stew of Turkish origin called maraq, a dallop of fenugreek froth, and sahawiq or sahowqa (a mixture of chillies, tomatoes, garlic, herbs grinded into a salsa.) Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread.

Basmati rice is also very popular and is the choice of

Traditionaly, Yemenis eat with just their right hand. The biggest meal of the day is lunch ghada served right after the dhuhr prayer. In some parts of Yemen, the main course is aaseed a cooked dough which is served first. Meat is usually eaten last. A dessert or pastry may be served especially on special occasions. One dessert is fatah

Breakfast and dinner are lighter. bean dishes (foul and fasoolia), spiced buttermilk, scrambled eggs. Occasionally, decadent pastries are served for breakfast.

Although coffee was extensively cultivated in Yemen, black tea is the beverage of choice. Tea is consumed along with breakfast, after lunch (occasionaly with sweets and pastries), and along with dinner. Popular flavorings include cloves with cardamom and mint. A drink made from coffee husks called qishr is also enjoyed.

Flat breads are the quintessiantal part of the meal. It serves as a utensil to scoop up the food. Flat bread is usually baked at home in a tannur called taboon. However, store-bought pita bread and roti (bread rolls like French bread) are also common. Malooga, kubzh, and khamira are popular homemade breads.

Chicken and lamb are eaten more often than the more expensive and less available beef. Fish is also eaten especially in the costal areas.

Introduction

A light meal is eaten to break the fast. A usual meal includes eggrolls stuffed with minced meat and vegetables and then fried (Sambusa), bread soaked in spiced buttermilk (shafuta), a porridge of milk and crakced wheat sweetened with honey or more commmonly with sugar (sherba), and a simpe custard (mahalibiya). These dishes are usually eaten only in Ramadan.

Sahn Qamata