Baku Kitchen! An independent reference of traditional food

Yemen

0 dishes.

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  • Sahawiq

    Fresh green chili-tomato relish, ancestor of zhug. 20 min to prepare. About 300 ml. A sauce & condiment recipe from…

  • Sambusa

    Deep-fried triangle of pastry stuffed with spiced beef or beans. Ready in 50 min prep and 30 min cooking. About…

  • Shafut

    Lahoh soaked in minty spiced buttermilk, served cold. Ready in 30 minutes prep and 20 minutes cooking. Serves 6. A…

  • Shurba

    Cracked wheat or oat soup with lamb, drunk at sunset in Ramadan. Ready in 20 minutes prep and 1 hour…

  • Sidr honey

    Dark aromatic honey from jujube blossom, eaten by the spoonful. no preparation to prepare. A jar. A sauce & condiment…

  • Zalabia

    Coils of batter fried crisp and soaked in saffron and cardamom syrup. Ready in 20 min prep and 25 min…

  • Zurbian

    Adeni layered rice with lamb, potatoes, saffron and yogurt. Ready in 40 minutes prep and 2 hours cooking. Serves 8.…

  • Bint al-sahn

    Layered flaky bread drenched in Sidr honey and nigella seeds. Ready in 45 min plus 1 hr proving prep and…

  • Mandi

    Lamb and rice smoked in underground tandoor pit; Hadhramaut origin. Ready in 30 min prep and 3 hr 30 min…

  • Saltah

    Bubbling meat stew topped with whipped fenugreek froth; national lunch. Ready in 30 min plus overnight fenugreek soak prep and…