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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).
Serve the saucy, seasoned meat on brioche buns with shredded lettuce and sliced tomato, or use it in wraps, salads, quesadillas or rice bowls. Get the recipe 24.
Fahsa—a Yemeni stew made from lamb cutlets with lamb broth; Kabsa is also known as machbūs in Arab countries in the Persian Gulf. Fattah—a dish made with pieces of fresh, toasted, grilled, or stale flatbread covered with other ingredients; Haneeth—a slow-roasted lamb dish cooked in a tannour with a spice rub, usually served on a plate of ...
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.
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Kubaneh is a Yemenite Jewish bread baked overnight and eaten for breakfast or brunch on Shabbat. [4] [5] [6] It is baked at a low temperature in a tightly covered container.. Ingredients include flour, sugar, salt, and butter (or margarin
According to historic recipes known from Arabic cookbooks, grains were primarily used to make porridge and pasta type dishes in Arab cuisine until the 12th century. Two types of pasta were known: itriya , a short dry noodle of Greek origin similar to orzo , and rishta , a hand-cut fresh noodle of Persian origin.
Mahmud is on his cellphone and he can’t get through. It’s the first image in Hogir Hirori’s startling “Sabaya,” an intense, deeply embedded documentary following the painstaking and ...