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Qishr (Arabic: قشر geshir, gishr, kishr) is a Yemeni traditional hot drink made of spiced coffee husks, [1] ginger, [2] and sometimes cinnamon. [3] In Yemen , it is usually drunk as an alternative to coffee because it doesn't need to be roasted.
Naqe'e Al Zabib (Arabic: نقيع الزبيب – raisin infusion) is a Yemeni raisin beverage. [1] Naqe'e Al Zabib is served fresh, and as the name implies (zabīb means "raisins") it is made of grapes.
Khat (Catha edulis), also known as Bushman's tea, especially in South Africa, is a flowering plant native to eastern and southeastern Africa. [2] It has a history of cultivation originating in the Harar area (present day eastern Ethiopia) and subsequently introduced at different times to countries nearby in East Africa and Southern Arabia, most notably Yemen. [3]
Sahawiq is made from fresh red or green hot peppers (like bird's eye chillies or, less traditionally, jalapeños [12]) seasoned with coriander, garlic, salt, black cumin (optional) and parsley, and then mixed with olive oil.
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3. Keebler Fudge Magic Middles. Neither the chocolate fudge cream inside a shortbread cookie nor versions with peanut butter or chocolate chip crusts survived.
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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