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Let's travel around the North African/Middle Eastern Region!Go to page << Previous Page 1, 2, 3, 4, 5
Thu Sep 05, 2013 10:38 amForum Host
Slightly larger than North Dakota, Syria lies at the eastern end of the Mediterranean Sea. It is bordered by Lebanon and Israel on the west, Turkey on the north, Iraq on the east, and Jordan on the south. Coastal Syria is a narrow plain, in back of which is a range of coastal mountains, and still farther inland a steppe area. In the east is the Syrian Desert and in the south is the Jebel Druze Range. The highest point in Syria is Mount Hermon (9,232 ft; 2,814 m) on the Lebanese border.
The oldest remains found in Syria date from the Palaeolithic era (c.800,000 BCE). On August 23, 1993 a joint Japan-Syria excavation team discovered fossilized Paleolithic human remains at the Dederiyeh Cave some 400 km north of Damascus. The bones found in this massive cave were those of a Neanderthal child, estimated to have been about two years old, who lived in the Middle Palaeolithic era (ca. 200,000 to 40,000 years ago). Although many Neanderthal bones had been discovered already, this was practically the first time that an almost complete child's skeleton had been found in its original burial state.
Syrian cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and after the Islamic era beginning with the Arab Umayyad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is in many ways similar to other Levantine cuisines, mainly Lebanese, Palestinian and Jordanian.
The Syrian cuisine includes dishes like kibbeh, kebab halabi, wara' enab, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, pastırma, sujuk and ba'lawa. Ba'lawa is made of filo pastry filled with chopped nuts and soaked in honey. Syrians often serve selections of appetizers, known as meze, before the main course. Za'atar, minced beef, and cheese manakish are served as hors d'oeuvres. Arabic flat bread is always eaten together with meze.
Syrians also make cookies to usually accompany their cheese called ka'ak. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is to fill with crushed dates mixed with butter to eat with their jibbneh mashallale, a string cheese made of curd cheese pulled and twisted together.
A spice mixture called baharat mshakale is endemic to Syrian cuisine.
A kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria and Lebanon, named after the city of Aleppo (Halab). Kebab halabi has around 26 variants.
A variety of Syrian dishes made with bulgur and minced lamb are called kibbeh. The northern Syrian city of Aleppo (Halab) is famous for having more than 17 different types. These include kibbeh prepared with sumac (kәbbe sәmmāʔiyye), yogurt (kәbbe labaniyye), quince (kәbbe safarjaliyye), lemon juice (kәbbe ḥāmḍa), pomegranate sauce, cherry sauce, and other varieties, such as the "disk" kibbeh (kәbbe ʔrāṣ), the "plate" kibbeh (kәbbe bәṣfīḥa or kәbbe bṣēniyye) and the raw kibbeh (kәbbe nayye).
Mehshi is a famous dish served in Syria, it is essentially Kousa or Eggplants stuffed with ground beef, rice and nuts. The northern city of Aleppo is known in the Arabic world as "Halab, the mother of Mehshis and Kebbehs."
Baklava - a dessert of layered pastry filled with nuts and steeped in Atar syrup (orange [or] rose water and sugar), usually cut in a triangular or diamond shape.
Taj al-malek (King's crown) - a dessert of round dry pastry, centre is filled with pistachio, nuts or cashew.
Swar es-sett (Lady's wristlet) - a dessert of round pastry steeped in Atar syrup while the centre is covered with smashed pistachio.
Znood Es-sett (Lady's arms) - filo pastry cigars with various fillings.
Asabe'e antakiyyeh (Antioch fingers) - a finger-like rolled and stuffed pastry.
Halawet al-jeben - Cheese pastry, rolled and stuffed with cheese or thick milk cream, served with Atar syrup.
Mamuniyeh - semolina, boiled in water and added by significant amounts of sugar and ghee butter, usually served with salty cheese or milk cream (qeshtah).
Syrians are renowned for producing dried apricot paste
Zilebiyeh - thin sheets of semolina dough, boiled, rolled and stuffed with pistachio or milk cream (qeshtah).
Ghazel al-banat - sugar, toasted with a special system and stuffed with pistachio or cashew.
Halva - sesame paste sweet, usually made in a slab and studded with fruit and nuts.
Kenafeh - shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup.
Ma'amoul - date, pistachio or walnut filled cookies shaped in a wooden mould called a tabi made specially for Christian holidays (traditionally Easter), Muslim holidays (such as Ramadan), and Jewish holidays (Purim).
Qada'ef - semolina dough stuffed with a paste of sweet walnuts or milk cream and honey syrup (qater).
Nabulsiyeh - a layer of semi-salty Nabulsi cheese covered with a semolina dough and drizzled with a honey syrup (qater).
Basbousa - a sweet cake made of cooked semolina or farina soaked in simple syrup.
Our cookbook ~ A TASTE OF SYRIA! #701075
*some* of the UNreviewed recipes in our cookbook:
Syrian Potato Salad (Patata Salata) #477564 by Abby Falck
Syrian Roasted Beets #345721 by keeney
Syrian Stuffed Zuchini in Yogurt Sauce (Kousa Bi Laban Souree) #464685 by Mustafa's Cook
Baklawa - Syrian Version of Baklava #95151 by Kat Rahal
Dja'jeh Mish Mosh (Syrian Apricot Chicken) #147020 by dustcatcher
Quick and Easy Syrian-Lebanese-Pocket-Pita Bread! #486447 by Val Fosburgh
Syrian Olive Pastries #130602 by Dropbear
some photos to inspire you...
A Taste Of Syria
Last edited by Elmotoo on Sun Sep 29, 2013 8:35 pm, edited 1 time in total
Thu Sep 05, 2013 10:40 amForum Host
...~ Traveling Through Tunisia with NA/ME ~
TUNISIA, officially the Republic of Tunisia, is the smallest country in North Africa. It is a Maghreb country bordered by Algeria to the west, Libya to the southeast and the Mediterranean Sea to the north and east.
The cuisine of Tunisia, is a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighboring Mediterranean countries and the many civilizations which have ruled the land now known as Tunisia: Phoenicians, Romans, Arabs, Turkish, French, and the native Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. A tagine, for example, is actually the name for a pot with a conical lid, although today the same word is applied to what is cooked in it. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam.
Unlike other North African cuisine, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively in Tunisian cooking, harissa, is a hot red pepper sauce made of red chili peppers and garlic, flavoured with coriander, cumin, olive oil and often tomatoes. There is an old wives' tale that says a husband can judge his wife's affections by the amount of hot peppers she uses when preparing his food. If the food becomes bland then a man may believe that his wife no longer loves him. However when the food is prepared for guests the hot peppers are often toned down to suit the possibly more delicate palate of the visitor. Like harissa or chili peppers, the tomato is also an ingredient integral to the cuisine of Tunisia. Tuna, eggs, olives and various varieties of pasta, cereals, herbs and spices are also ingredients which feature prominently in Tunisian cooking.
Tabil, pronounced "table" is a word in Tunisian Arabic meaning "seasoning " (similar to 'adobo' in Spanish) and now refers to a particular Tunisian spice mix, although earlier it only meant ground coriander. Paula Wolfert makes the plausible claim that tabil is one of the spice mixes brought to Tunisia by Muslims coming from Andalusia in 1492 after the fall of Granada. Today, tabil, closely associated with the cooking of Tunisia, features garlic, cayenne pepper, caraway seeds and coriander pounded in a mortar, then dried in the sun. It is often used in cooking beef, veal and game.
Thanks to its long coastline and numerous fishing ports, Tunisia offers an abundant and varied selection of fish. Most diners in Tunisia are also content to have their fish fillet simply fire-grilled and seasoned with olive oil, a lemon squeeze and salt and pepper to taste. Fish can also be baked, fried in olive oil, stuffed, seasoned with cumin (kamoun). Squid, cuttle fish, and octopus are served in hot crispy batter with slices of lemon, in a cooked salad, or stuffed and served with couscous.
Tunisians also love fire-grilled stuffed vegetables: tomatoes, potatoes, eggplants, bell peppers, squash and turnips. Although Tunisians do consume dairy products such as milk (hlib), buttermilk (lban), yoghurt (yaghurt) and soft cheeses (jban), these dairy products are never used as ingredients in national dishes.
Tunisia has different regional aspects. Tunisian cuisine varies from north to south, from the coast to the Atlas Mountains, from urban areas to the countryside, and along religious affiliations. For instance, the original inhabitants of Tunis (the Beldiya), do not use harissa much; they prefer milder food, and have also developed their own breads and desserts. Their dominant culinary influences are French and Italian and their diet evolves around beef, turkey and chicken. Closer to the Atlas mountain range, game is favoured. A diet may be composed of quail, pigeons, squads, partridge, rabbits and hare. In the Cap Bon, people enjoy tuna, anchovies, sardines, sea bass and mackerels. On the island of Djerba, where there is a dense Sephardic population, only Kosher foodstuffs are consumed. In Hammammet, snails are enjoyed. Organs are traditionally staples of Tunisian cooking, such as tripe, lamb brains, beef liver and fish heads.
Couscous, the national dish of Tunisia, can be prepared in many ways, and is considered to be the best couscous of North Africa. It is cooked in a special kind of double boiler called a kiska:s in Arabic or couscoussière in French, resembling a Chinese steamer atop a Mongolian pot. Meats, vegetables and spices are cooked in the lower pot. Cooking steam rises through vents into the container above. It is layered with whole herbs such as bay leaves and covered with a fine-grain couscous. The couscous pasta is therefore cooked with aromatic steam. During the cooking process, the couscous needs to be regularly stirred with a fork to prevent lumping, as risotto is cooked. Preferred meats include lamb (kousksi bil ghalmi) or chicken (kousksi bil djaj) but regional substitutes red snapper, grouper (kousksi bil mannani), sea bass (kousksi bil warqua), hare (kousksi bil arnab) or quail (kousksi bil hjall). Although there are many ways to prepare and compose the dish, a classic recipe would call for the following ingredients: salted butter, bell peppers, shallots, Spanish onions, garlic, potatoes, tomatoes, chickpeas, chili pepper, harissa, celery, cinnamon, black peppercorn, carrots, turnips and squash. The idea is for the dish to contain many vegetables and a variety of Mediterranean ingredients. The first layer consists of a mound of couscous, then a layer of vegetables follows, and finally the meat is positioned on top. The presentation is finished with a drizzle of sauce and a sprinkle of fresh parsley, basil or mint (for lamb and mutton couscous). Substituting orzo, rice, Israeli couscous or barley for fine-grain couscous is not acceptable. In some regions, a medium-grain couscous is seldom used.
Typical Tunisian dishes are brik (a fried Malsouka dough stuffed with tuna and an egg), tajin (like a frittata or a quiche), shorba (soups), slata (salads), marqua (stews), rishta (pastas), samsa (a popular pastry), kifta (ground meat), kaak (pastries), gnawiya (gombos), merguez (lamb sausage) and shakshouka (ratatouille).
Unlike Moroccan tajines, a tajine in Tunisia usually refers to a kind of "quiche", without a crust, made with beaten eggs, grated cheese, meat and various vegetable fillings, and baked like a large cake.
A popular seafood speciality is the 'poisson complet' or the whole fish. The entire fish, excluding internal organs, is prepared and fire-grilled, but it can also be fried, grilled or sautéed. It is accompanied with potato chips and either mild or spicy tastira. The peppers are grilled with a little tomato, a lot of onion and a little garlic, all of which is finely chopped and served with an egg poached or sunny side up. Finely chopped fresh parsley is sprinkled on top; a drizzle of lemon juice and a pinch of sea salt complete the recipe.
Harissa is often said to be a Tunisian sauce, but it is better described as an ingredient of Tunisian cooking or a seasoning. Harissa is made of red chili, garlic, salt, cumin, coriander, olive oil, and sometimes also caraway or mint. A Tunisian sauce deserving mention: the Kerkennaise sauce, made of capers, olive oil, tomato, scallions, coriander, caraway, cumin, parsley, garlic, white vinegar and paprika.
Our cookbook this month Traveling Through TUNISIA with NA/ME 10/13 #580467
~~Traveling Through Tunisia~~
Sun Dec 29, 2013 10:08 pmForum Host
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialties - many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.
A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between urfa kebab and adana kebab is the thickness of the skewer and the amount of hot pepper that kebab contains. Urfa kebab is less spicy and thicker than adana kebab.
Breakfast ~ the most important meal of the day!
Turks usually prefer a simple breakfast. A typical Turkish breakfast consists of cheese (beyaz peynir, kaşar etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. Sujuk (spicy Turkish sausage, can be eaten with eggs), pastırma, börek, simit, poğaça and soups are eaten as a morning meal in Turkey. A common Turkish speciality for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Invariably, Turkish tea is served at breakfast. The Turkish word for breakfast, kahvaltı, means "before coffee" (kahve, 'coffee'; altı, 'under').
Frequently used ingredients in Turkish specialties include: lamb, beef, chicken, fish, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, red pepper, allspice, and thyme.
The rich and diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish. Plums, apricots, pomegranates, pears, apples, grapes, and figs, along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine. compote or hoşaf (from Persian khosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties. Eggplant has a special place in the Turkish cuisine.
In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramı (Eid ul-Adha) as etli pilav (pilaf with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widely consumed.
The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as kıymalı fasulye (beans with ground meat) or kıymalı ıspanak (spinach with ground meat, which is almost always served with yogurt).
Alternatively, in coastal towns, cheap fish such as sardines (sardalya) or hamsi (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen.
Because it is currently a predominantly Islamic land, pork plays no role in contemporary Turkish cuisine.
Yogurt is an important element in Turkish cuisine. In fact, the English word yogurt or yogurt derives from the Turkish word yoğurt. Yogurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), meze and a specialty called mantı (folded triangles of dough containing minced meat). In villages, yogurt is regularly eaten with rice or bread. A thicker, higher-fat variety, süzme yoğurt or "strained yogurt", is made by straining the yogurt curds from the whey. One of the most common Turkish drinks, ayran, is made from yogurt. Also, yogurt is often used in the preparation of cakes, some soups and pastries.
Turkey produces many varieties of cheese, mostly from sheep's milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions.
A Turkish meal usually starts with a thin soup (çorba). Soups are usually named after their main ingredient, the most common types being; mercimek (lentil) çorbası, yogurt, or wheat (often mashed) called tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such as İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people.
A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke. Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, courgettes. Turşu is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of turşu is consumed as a drink. It comes from the Persian "Torshi", which refers to pickled "Torsh" (sour) vegetables. Meze is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well.
for more detail, go here!
our cookbook: Turkish Delights November 2013 #754032 ~it's a work in progress...feel free to post any Turkish recipes!
Sun Dec 29, 2013 10:09 pmForum Host
HAPPY NEW YEAR! Let's explore the cuisine of United Arab Emirates...aka UAE!
UAE is a country located in the southeast end of the Arabian Peninsula on the Persian Gulf, bordering Oman to the east and Saudi Arabia to the south, as well as sharing sea borders with Qatar, Iran and Pakistan.
The UAE is a federation of seven emirates (equivalent to principalities). Each emirate is governed by a hereditary emir who jointly form the Federal Supreme Council which is the highest legislative and executive body in the country. One of the emirs is selected as the President of the United Arab Emirates. The constituent emirates are Abu Dhabi, Ajman, Dubai, Fujairah, Ras al-Khaimah, Sharjah, and Umm al-Quwain. The capital is Abu Dhabi, which is one of the two centers of commercial and cultural activities, together with Dubai which is home to THE tallest building in the world with the new Freedom Tower aka 1 World Trade Center being #4.
Emirati cuisine is a blend of many Middle Eastern and Asian cuisines.
The modern diet of the United Arab Emirates (UAE) is cosmopolitan, featuring dishes from around the world. A lot of people confuse Levantine food as being Emirati/Khaleej, but shawarma, hummous, tabbouleh, and mixed grill, whilst having similar characteristics, are fairly recent additions and do not do justice to the "soul food" that makes up the Emirati menu.
Due to harsh desert conditions, the traditional food of the United Arab Emirates uses a lot of meat, grain, and dairy. Vegetables are easy to grow in some areas, and are strongly featured in the diet. Traditional dishes include Ma'louba, Margooga, Harees, Machbous, Frsee'ah, Fireed, Jisheid, and Mishwy. Meats traditionally used were chicken or small fowl, such as Houbara bustards, and goats. As camels are highly prized for their milk and transporting ability, the eating of camel meat is normally reserved for special occasions.
The dishes are usually like stews, as everything is often cooked in a single pot. Saffron, cardamom, turmeric, and thyme are the core flavors used in Emirati cookery. The introduction of rice to the diet came when the traders moved to the region. Leaves from indigenous trees, such as the Ghaff, were also used to stuff small birds, releasing their flavor during the cooking process.
Breakfast in the UAE usually features breads like raqaq, khameer, and chebab, served with cheese, date syrup, or eggs. These were made over a curved hot plate, resembling a stone, which would have been used by the Bedouins. Balaleat is another dish, but its advent again with the traders, who introduced pasta.
Sweet options include luqeymat, a deep fried ball of pancake batter that is rolled in sesame seeds and then drizzled with date syrup. Other desserts include khabeesa, which is flour bread crumbs blended with sugar, cardamom, and saffron or bethitha, a semolina blended with crushed dates, cardamom, and clarified butter.
At the close of the meal, it is usual to be served with a red tea infused with mint, which aids the digestion. Other traditions to the meal include a welcome with dates and gahwah (Arabic coffee), which are offered on arrival and are kept available through the guests visit.
An example of lamb kebab sticks sold by a street vendor
Seafood has been the mainstay of the Emirati diet for centuries. The United Arab Emirates cuisine is a reflection of a great Arabian heritage and vast exposure to civilizations over time. Muslims are prohibited from eating pork, so it is not included in Arab menus. Hotels and other establishments frequently have pork substitutes such as beef sausages and veal rashers on their breakfast menus. If pork is available, it is clearly labeled as such. Unlike other Muslim countries, it is not against the law to bring pork products into the country for personal consumption. Meat, fish, and rice are the staple foods of the Emirati cuisine. Lamb and mutton are the more favored meats, then goat and beef.
Popular beverages are coffee and tea, which can be supplemented with cardamom, saffron, or mint to give it a distinct flavor.
UAE has been occupied by Portugal, Saudi, & Britain before becoming independent in 1971. I haven't found reference to culinary influences from these countries. Hmmm.... perhaps because of the 'harsh desert conditions'?
NA/ME explores UAE #623034
Fri Jan 03, 2014 12:40 pmForum Host
Wow Elmotoo your post always have so much interesting information I LOVE it
Sun Jan 12, 2014 7:57 pmForum Host
Ok, who peeked to see what country we're visiting in February 2014?
Sun Jan 12, 2014 10:05 pmForum Host
Lordamighty it's nt even the 15th yet...
Fri Jan 17, 2014 6:31 pmForum Host
Ha, cha, cha! Bring on the spicy!
Fri Jan 31, 2014 12:08 pmFood.com Groupie
Here is a Yemeni movie..!
Last edited by UmmBinat on Sun Feb 02, 2014 10:53 am, edited 1 time in total
Fri Jan 31, 2014 3:39 pmForum Host
Officially known as the Yemeni Republic, is an Arab country located in Western Asia, occupying the southwestern to southern end of the Arabian Peninsula. Yemen is the second largest country in the peninsula, occupying 527,970 km2 (203,850 sq mi). The coastline stretches for about 2,000 km (1,200 mi). It is bordered by Saudi Arabia to the north, the Red Sea to the west, the Gulf of Aden and Arabian Sea to the south, and Oman to the east.
Yemen is one of the oldest centers of civilization in the Near East. Its capital and largest city is Sana'a. Yemen's territory includes more than 200 islands, the largest of which is Socotra, about 354 km (220 mi) to the south of mainland Yemen. It is the only state in the Arabian Peninsula to have a purely republican form of government. Yemen was the first country in the peninsula to grant women the right to vote. Yemeni unification took place on 22 May 1990, when North Yemen was united with South Yemen, forming the Republic of Yemen.
The majority of Yemen's population live in rural or tribal areas, and it is one of the least developed countries in the world.
quick FYI that I stumbled across:
145 Court St Brooklyn, NY 11201
Hmmm...Yemeni cuisine is entirely distinct from the more widely known Middle Eastern cuisines and even differs slightly from region to region. Throughout history Yemeni cuisine has had a little bit of ottoman influence in some parts of the north and very little Mughlai-style Indian influence in Aden and the surrounding areas in the south, but these influences have only come within the last 300 years. Yemeni Cuisine is extremely popular among the Arab States of the Persian Gulf.
Chicken, goat, and lamb are eaten more often than beef, which is expensive. Fish is also eaten, especially in the coastal areas. Cheese, butter, and other dairy products are less common in the Yemeni diet. Buttermilk is enjoyed almost daily in some villages where it is most available. The most commonly used fats are vegetable oil and ghee used in savory dishes, and clarified butter, known as semn used in pastries.
A spice mixture known as hawaij is employed in many Yemeni dishes. Hawaij includes aniseed, fennel seeds, ginger, and cardamom.
Some common Yemeni dishes include: aseed, Bint AlSahn, Zurbiyan, fahsa, fatta, fatoot, ful medames, hareesh, jachnun, komroh, mandi, mutabbaq, Samak Mofa, shafut, skhug, Kabsah, Hanith.
Although each region has their own variation, Saltah is considered the national dish. The base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq or sahowqa (a mixture of chili peppers, tomatoes, garlic, and herbs ground into a salsa). Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with Yemeni flat bread, which serves as a utensil to scoop up the food.
Ogdat, meaning knot in Arabic, is a stew made from tying and mixing all the ingredients together. There are many types of ogda and it can be made with small pieces of lamb, chicken, or fish that is mixed and cooked together with any vegetables including tomatoes, carrots, potatoes, zucchini, etc.
Yemeni bread varieties
Tawa, Tameez, Laxoox, Malooga, Kader, Fateer, Kudam, Rashoosh, Oshar, Khamira, and Malawah are popular breads eaten in Yemen. 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.
Milk tea "Shahi Haleeb" (after qat), black tea (with clove, cardamom, or mint), qishr (coffee husks), Qahwa (coffee), Karkadin (an infusion of dried hibiscus flowers), Naqe'e Al Zabib (cold raisin drink), and diba'a (squash nectar) are examples of Yemeni drinks. Mango and guava juice are also popular.
Although coffee and tea are consumed throughout Yemen, coffee is the preferred drink in Sana'a, whereas black tea is the beverage of choice in Aden and Hadhramaut. 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.
A culinary Tour of Yemen!
Sat Mar 01, 2014 4:52 pmForum Host
And THAT, my dear foodie friends, is a wrap. Our trip around the region took 2 years! What fun! I'm leaving this stickied so anyone can refer back to any of the countries for further tagging/reference.
I hope this adventure was enjoyed by all.
Sat Mar 01, 2014 5:33 pmForum Host
Loved our tour!!!! Thank you so much for being out guide, l have learned so much ((hugs)) and thanks again
Sat Mar 01, 2014 7:02 pmForum Host
Loved our tour!!!! Thank you so much for being out guide, l have learned so much ((hugs)) and thanks again
You're very welcome. I'm glad you enjoyed it! Thank you for joining us!
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