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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).
Chicken is suspended in the air and cooked from the steam and heat under it. A pit made for cooking Mandi. Mandi (Arabic: مندي) is a traditional dish that originated from the Hadhramaut region in Yemen. [2] It consists mainly of meat and rice with a blend of spices, and is cooked in a pit.
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 ...
The main ingredient that accompanies the spices is the meat. The meats used are usually chicken, goat, lamb, camel, beef, fish or shrimp. In chicken machbūs, a whole chicken is used. [citation needed] The spices, rice, and meat may be augmented with almonds, pine nuts, peanuts, onions, and sultanas. [5]
Saltah (Arabic: سلتة) is a traditional Yemeni dish. Saltah is considered to be the national dish of Yemen. In the Ottoman Empire, saltah was used as a charitable food and was made with leftover food that was donated by the wealthy or the mosques. It is widely eaten in northern parts of the country. It is mainly served for lunch.
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]
Sfiha, a flatbread with a minced meat topping, often lamb Shawarma in Lebanon, 1950 Maqluba, a rice and eggplant or cauliflower casserole, often with lamb Musakhan, a Palestinian dish—chicken with onions, spices and pine nuts on taboon bread Mujaddara A typical popular traditional Levantine meal
The chicken is then boiled to create the broth for the molokhia soup which, after preparation, is served as five separate components: The molokhia soup, Arabic flat bread, the chicken (stuffed with flavored rice), additional plain rice, and a small bowl with a mixture of lemon juice and sliced chilli. The soup is mixed with rice and lemon juice ...