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Yemeni cuisine is distinct from the wider Middle Eastern cuisines with regional variation. Although some foreign influences are evident in some regions of the country (with Ottoman influences showing in Sanaa, while Indian influence is evident in the southern areas around Aden and Mukalla), the Yemeni kitchen is based on similar foundations across the country.
The generous offering of food to guests is one of the customs in Yemeni culture, and a guest not accepting the offering is considered an insult. [1] Meals are typically consumed while sitting on the floor or ground. Unlike the tradition in most Arab countries, lunch is the main meal of the day in Yemen, not dinner. [1]
In Yemen, many kitchens have a tandoor (also called tannur), which is a round clay oven. [1]
Tomatoes, onions, and potatoes are some of the staple fruits and vegetables in Yemen. [2]
Chicken, goat, and lamb are the staple meats in Yemen. [2] They are eaten more often than beef. 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 fats are vegetable oil and ghee used in savory dishes, while clarified butter, known as semn (سمن), is the choice of fat used in pastries.
Pork consumption is forbidden to Muslims in Yemen, in accordance with Islamic dietary laws.
Broad beans are used in Yemeni dishes, such as bean salad. Lentils are also used in dishes such as stews. [3]
Yemeni people prefer to have warm dishes in the morning. Typically, the meal consists of different types of pastries with a cup of Yemeni coffee or tea.
A more hearty meal often includes legumes, eggs, or even roasted meat or kebab, which is usually served with a type of bread either aside or as a sandwich. People in Yemen also make a breakfast dish that is made from lamb or beef liver, which is considered a bizarre delicacy to non-Yemenis.
Dishes common at breakfast include masoub , fatoot , [3] ful medames , mutabbaq , and shakshouka .
Unlike most countries and like Spain and Portugal, lunch is the main meal of the day in Yemen, not dinner. The largest amount of meat, poultry, and grains are consumed at lunch.
Dishes common at lunch include:
After Yemen united in 1990, both North and South Yemen had similar cuisines. Despite its regional variations, saltah is considered to be the national dish of Yemen. The most common dishes consumed all over Yemen are made with rice and lamb.
There are many ways of preparing lamb in Yemen. In general though, the lamb is usually bone-in large chunks. It can be boiled in its broth and called maraq , it can be roasted in an oven like haneeth , or underground like mandi .
Breads are an integral part of Yemeni cuisine, most of which are prepared from local grains. [1] Unleavened flatbreads are common. [2] Ṣalūf, a flatbread made from wheat flour, is the most common of all breadstuffs. The dough is allowed to ferment with ḫamīra (yeast) , while some would baste the surface of the dough with a prepared batch of unseasoned fenugreek (ḥilba) prior to baking. [5] These were almost always baked at home in an earthenware oven called tannour (تنور) in Arabic, the size of each bread roughly being 2 cm (0.79 in) in thickness with a diameter of 20 cm (7.9 in) to 30 cm (12 in). [6]
Khobz al tawa, tameez, malooga , kader[ clarification needed ], kubane , fateer , kudam[ clarification needed ], khameer, and mulawah [1] are also popular breads eaten in Yemen. Malooj, khubz , and khamir are popular homemade breads. Store-bought pita bread and roti (bread rolls like French bread [ dubious – discuss ]) are also common.
A spice mixture known as hawaij is employed in many Yemeni dishes. Hawaij includes aniseed, fennel seeds, ginger, and cardamom.
Yemeni cuisine is often prepared hot and spicy with the use of chili peppers, cumin, coriander seeds, turmeric, and other spices. [3] Herbs such as fenugreek, mint, and cilantro are also used. [3] Fenugreek is used as one of the main ingredients in the preparation of a paste or sauce called holba (also spelled hulba). [3] A popular spice used in breads (including kubane and sabayah ) is black cumin, which is also known by its Arabic name habasoda (habbat as sowda).
Bint al-sahn (sabayah) is a sweet honey cake or bread from Yemeni cuisine. [1] [3] It is prepared from a dough with white flour, eggs, and yeast, which is then served dipped in a honey and butter mixture. [1]
Other common desserts include fresh fruit (mangoes, bananas, grapes, etc.), baklawa , basbousa , kunafah , zalābiya , halwa , rawani, [11] and masoob . Masoob is a banana-based dessert made from over-ripe bananas, ground flatbread, cream, cheese, dates, and honey.
In Yemen, honey is produced within the country, and is considered a delicacy. [1] Locally produced honey is in high demand, and it is also considered as a status symbol in the country. [1]
Shahi haleeb (milk tea, served after qat ), black tea (with cardamom, clove, or mint), qishr (coffee husks), qahwa (Arabic coffee), karkade (an infusion of dried hibiscus flowers), naqe'e al zabib (cold raisin drink), and diba'a (squash nectar) are examples of popular Yemeni drinks. Mango and guava juices are also popular.
Although coffee and tea are consumed throughout Yemen, [2] 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. Popular flavorings include cloves with cardamom and mint. A drink made from coffee husks, called qishr, is also enjoyed.
Alcoholic beverages are considered improper due to cultural and religious reasons. [2]
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains many influences to and from Greek, Armenian, Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine, despite featuring influences of both the Ottoman and Italian cuisines, shares similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries in the region.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region.
The culture of Yemen has an ancient cultural history, influenced by Islam. Due to its unique geographic location, Yemen has acquired a very distinctive culture from its neighbors, historically and culturally.
Somali cuisine was influenced by many different countries mainly due to trade, but traditionally also varies from region to region due to the expansive landmass Somalis inhabit. It is the product of Somalia's tradition of trade and commerce. Some notable Somali specialties include kimis / sabaayad, canjeero / laxoox, xalwo (halwa), sambuusa (samosa), bariis iskukaris, and muqmad / oodkac.
Kuwaiti cuisine is a fusion of Arabian, Iranian, Indian and Mediterranean cuisines. Kuwaiti cuisine is part of the Eastern Arabian cuisine. A prominent dish in Kuwaiti cuisine is machboos, a rice-based dish usually prepared with basmati rice seasoned with spices, and chicken or mutton.
The cuisine of Libya is a mix of Berber, Arab and Mediterranean cuisines with Ottoman and Italian influence. One of the most popular Libyan dishes is bazin, an unleavened bread prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose.
The Algerian Cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
Omani cuisine is part of the Khaleeji cuisine and is influenced by Arab, Pakistani cuisine, Iranian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman's position as a vast trading empire at the intersection of traditional spice trade routes. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Most Omani dishes tend to contain a rich mixture of spices, herbs, and marinades. Omani cuisine differs from other cuisines in the Arabian peninsula, as it is less spicy and seldom served warm.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Kubaneh is a traditional Yemenite Jewish yeast bread that is popular in Israel. It is traditionally baked overnight to be served for Shabbat breakfast. The bread is often served alongside haminados, and resek agvaniyot.
Fatoot samneh is a dish originating in Yemeni cuisine, consisting of pieces of saluf or malawach, or pita, that have been fried in clarified butter and combined with beaten egg. It is commonly served as a breakfast or dinner dish. It was brought to Israel by Yemenite Jews. It is somewhat similar to the Jewish matzah brei or the Mexican-American migas, which are made with matzo, and corn tortillas, respectively; whereas fatoot samneh is made with pita bread.
Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style cuisine. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of goat and mutton meat as well as ghee in cooking.
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