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Saltah
Saltah is one of the main dishes widely
eaten in Yemen and it is mainly served
for lunch. Its base is either
a lamb, chicken, or beef; stew and other
ingredients are added, but vary from
household to household. Other
ingredients include cooked rice,
scrambled eggs, potatoes, hulbah (a
sauce made with fenugreek), beans,
chopped meat, and a salsa called
sahawqa. It is eaten with flat bread
like malooga.
It is believed saltah
originated in Sana'a and its history
dates back one hundred years introduced
by the Ottoman Turks occupying Yemen at
the time. However, it was the Yemeni
additions that made saltah what it is
today
Other Yemeni Dishes
Aseed, Fahsa, Thareed,
Samak Mofa , Lahm Mandi, Fattah, Shafut,
Bint AlSahn, Jachnun
Yemeni bread
varieties
Tawa, Tameez, Laxoox,
Malooga, Kader, Fateer, Kudam, Rashoosh,
Oshar, Khamira Flat bread is usually
baked at home in a tandoor called
taboon. Malooga, khubz, and khamira are
popular homemade breads. Store-bought
pita bread and roti (bread rolls like
French bread) are also common.
Mandi (food)
Homecooked mandi, Hadhramaut, YemenMandi
is the traditional dish in Hadhramaut,
Yemen. It is now very popular in the
rest of the Arabian Peninsula and in
many other Arab countries such as Egypt
and Syria.
Mandi is usually made from meat (lamb or
chicken), basmati rice, and a mixture of
spices. The meat used is usually a young
and small sized lamb to enhance the
taste further.
 The main thing which
differentiates mandi is that the meat is
cooked in the tanoor which is a special
kind of oven. Tanoor usually is a hole
dug in the ground and covered inside by
clay. To cook mandi, dry wood is placed
in the tanoor and burned to generate a
lot of heat turning into charcoal. Then
the meat is suspended inside the tanoor
without touching the charcoal. After
that, the whole tanoor is closed without
letting any of the smoke to go outside.
Raisins and pine nuts can be added to
the rice as per one's taste.
Mandi is considered as the main dish
served in special events such as
weddings and feasts
Drinks
Milk Tea (after Qat),
Black Tea (with clove, cardamon or
mint), Qishr (coffe husks), Qahwa
(coffee), Karkadin (dried Karkadin
flowers), Naqe'e Al Zabib cold raisin
drink, Diba'a squash nectar.Although
coffee is extensively cultivated in
Yemen, black tea is the beverage of
choice. Tea is consumed along with
breakfast, after lunch (occasionally
with sweets and pastries), and along
with dinner. Popular flavorings include
cloves with cardamom and mint. A drink
made from coffee husks called qishr is
also enjoyed. |
