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Bint al-sahn (Arabic: بنت الصحن, romanized: Bint as-Saḥn, lit. 'daughter of the plate'), [1] [2] also known as sabayah, is a Yemeni pastry made from a dough, which is prepared by mixing white flour, eggs, [3] yeast and clarified butter, known as samn (سمن).
Location of Yemen. 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.
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Yemeni cheese; Z. Zalabiyeh This page was last edited on 8 March 2024, at 20:43 (UTC). Text is available under the Creative Commons Attribution-ShareAlike ...
The spices, rice, and meat may be augmented with almonds, pine nuts, peanuts, onions, and sultanas. [5] The dish can be garnished with ḥashū ( Arabic : حشو ) and served hot with daqqūs ( Arabic : دقّوس ), which is a home-made Arabic tomato sauce .
A wrap is a culinary dish made with a soft flatbread rolled around a filling. The usual flatbreads are wheat tortillas , lavash , or pita ; the filling may include cold sliced meat, poultry, or fish, shredded lettuce , diced tomato or pico de gallo , guacamole , sauteed mushrooms , bacon , grilled onions , cheese , and a sauce , such as ranch ...
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
Sahawiq (Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq] [1]), zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] through Hebrew: סְחוּג, romanized: skhug), [2] is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Arabic: معبوج), and bisbaas. [3]