Yemeni cuisine

Yemeni cuisine is the national cuisine of Yemen. It is distinct from the more widely known Middle Eastern cuisine and Arab cuisine, due to the different climate and geography of Yemen and a history of different influences.

History

The history of Yemeni cuisine is deeply intertwined with the history of Yemen itself. The cuisine has been influenced by the many civilizations that have ruled Yemen over the centuries, including the Persians, Ottomans, and British. Each of these cultures left their mark on Yemeni cuisine, introducing new ingredients and cooking techniques.

Ingredients

The staple foods of Yemeni cuisine include lamb, chicken, fish, rice, lentils, and vegetables. Yemeni cuisine is also known for its use of a variety of spices, such as coriander, cumin, saffron, and cardamom. Honey is also a common ingredient in many Yemeni dishes.

Dishes

One of the most well-known Yemeni dishes is Saltah, a stew made from meat, vegetables, and a fenugreek froth. Other popular dishes include Mandi, a rice dish cooked in a tandoor, and Haneeth, slow-roasted lamb or chicken.

Beverages

Yemeni tea is a popular beverage in Yemen, often served after meals. It is made from black tea, cardamom, and cloves. Yemeni coffee, known as Bunna, is also a popular drink, and Yemen is known for its high-quality coffee beans.

See also

• Arab cuisine
• Middle Eastern cuisine
• List of Yemeni dishes

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Yemeni cuisine

• 

  Map of Yemen

• 

  Mandi, a traditional Yemeni dish

• 

  Fatut, a Yemeni breakfast dish

• 

  Jachnun, a rolled pastry

• 

  Machboos, a spiced rice dish

• 

  Lamb Tharid, a traditional stew

• 

  Lahoh, a spongy flatbread