Yemen's Cuisine

Saltah: National Yemeni Dish

            

      Yemeni cuisine is completely distinct from the Middle Eastern cuisines. Yemen cuisine has a great Ottoman Turkish influence due to the Ottoman occupation. Chicken 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. The most commonly used lipids are vegetable oil and clarified butter. Saltah is considered the national dish. The base is a brown meat soup of Turkish, a spoonful of fenugreek froth and sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). It is eaten traditionally with Yemeni flat bread, which is used as a utensil to scoop up the food. Milk tea, black tea, Karkadin (an infusion of dried 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. Tea is consumed with breakfast, after lunch, and with dinner. Popular flavorings include cloves with cardamom and mint.


Yemen Cuisine. (2012, June 22). Retrieved from wikipedia.org: http://en.wikipedia.org/wiki/Yemen_cuisine

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