Yemeni cuisine
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The cuisine of Yemen is entirely distinct from the more widely known Middle Eastern cuisines. Yemeni cuisine also differs slightly from region to region.
[edit] Ingredients
Chicken and lamb are eaten more often than beef, which is expensive. Fish is also eaten especially in the coastal areas.
Cheese, butter, and other dairy products are less common in the Yemeni diet. Buttermilk, however, is enjoyed almost daily in some villages where it is most available. The most commonly used lipids are vegetable oil used in savory dishes, and semn (clarified butter) is the choice of fat used in pastries.
[edit] Dishes and Drinks
Although each region has their own variation, 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 or sahowqa (a mixture of chillies, tomatoes, garlic and herbs grounded into a salsa.) Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread, which serves as a utensil to scoop up the food. Flat bread is usually baked at home in a tandoor called taboon. Malooga, khubz, and khamira are popular homemade breads. Store-bought pita bread and roti (bread rolls like French bread) are also common.
Although coffee is extensively cultivated in Yemen, black tea is the beverage of choice. Tea is consumed along with breakfast, after lunch (occasionally 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.
[edit] Sources
- Saltah, Very Special Yemeni Dish, Yemen Times article
