Arab Cuisines, Arab Foods and Arab Recipes
Arab Cuisine - Yemeni Cuisine
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The cuisine of Yemen is rather distinct from other Arab cuisines. Like most other Arab cuisines, chicken and lamb are eaten more often than beef. Fish is eaten mostly in coastal areas. However, unlike most others, cheese, butter and other dairy products are less common, especially in the cities and other urban areas.
Although each region has its own variation, saltah (سلتة) is considered the national dish of Yemen. The base is a brown meat stew believed to be of Turkish origin (maraq مرق), a dollop of fenugreek froth, and sahawiq (سحاوق) or sahowqa (a mixture of chillies, tomatoes, garlic and herbs ground into a salsa.) Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread, which serves as a utensil to scoop up the food.
Other dishes widely known in Yemen are: Aseed, Fahsa, Thareed, Samak Mofa, Lahm Mandi, Fattah, Shafut, Bint AlSahn, Jachnun.
As with other Arab cuisines, the most widespread beverages are tea and coffee, tea usually with cardamom or mint and coffee with cardamom. Karakaden, Naqe'e Al Zabib and Diba’a are the most widespread cold beverages.
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