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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.
Although each region has their own variation, saltah (سلتة) is considered the national dish of Yemen. The base is a brown meat is called maraq (مرق), a dollop of fenugreek froth, and sahawiq (سحاوق) or sahowqa (a mixture of chili peppers, tomatoes, garlic, and herbs ground into a salsa.) Bowl of saltah
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.
Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with Yemeni flatbread, which serves as a utensil to scoop up the food. Shakshouka is a popular dish in Yemen. [5] Shakshouka is made with eggs, meat, tomatoes, peppers, onions, and spices (often including cumin, turmeric, and chili peppers). [6]
Hulbah, holbah, helbeh or hilbeh (Arabic: حلبة) is a condiment made from ground fenugreek seeds. A traditional Yemeni food, [1] now popularized among other cultures as well, especially by Yemenite Jews in Israel, who have introduced it to other ethnic groups. [2]
Fatoot samneh (Hebrew: פטאוט סמנה) is a dish originating in Yemeni cuisine, consisting of pieces of saluf or malawach (Yemeni flatbreads), 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.
The process of cooking maraq would usually begin by boiling some meat with some spices and onions. After the meat is tender and cooked, it is served on a bed of rice. The resulting maraq broth would be served in a bowl on the side.
Smen (left) with msemen (right).. Smen (from Arabic: سمن or سمنة also called sman, semn, semneh, or sminn) is a salted, fermented butter native to North African cuisine (Algeria, [1] [2] Morocco and Tunisia [3]), as well as a traditional Yemeni dish.