Caravan-Serai Tours - Yemen - Handbook

Handbook

Foods of Yemen

FOOD

Yemeni hospitality is typically Arab. These people are particularly fond of hot and spicy foods so prepare for chilies in your dish. A hot relish called zhug is a hot combination of chilies and pepper combined with cardamom, caraway, fresh coriander and garlic, and is used as a bread dip.

Breads of all kinds, shapes, sizes and flavors can be found in shops, restaurants, homes and even the street. (It is highly recommended not to buy food from street vendors). A barley bread called malvj is a favorite. Cereals are popular. A fenugreek-based mixture called hilbeh in the south and hulba in the north adds interest to all Yemeni foods. Yogurt can be found in the cities, but sour milk is common in the countryside.

Meat including lamb, goat, chicken, and fish are served. However, so little is available that meat may be consumed only once a week or less. Bones in soup stock form the basis of many meals.

Mocca (Mokha) is famous for its coffee, but few Yemenis can afford this. They make a drink called Qishr made of coffee husks and ground ginger that is very flavorful.

LIQUOR AND WINE

Yemenis in conformance with the Koran do not imbibe any alcoholic drinks. Alcoholic beverages are available only at the Sheraton Hotels, and is expensive.

VISITING A PRIVATE HOME

Generally speaking, the men eat first and the women and children eat afterwards in another room. A cloth is spread on a carpet in the main room and cushions place on the floor and around the walls for seating and back support. All the food is placed in pots, platters or bowls with no separate bowls or plates for individual diners. Hands are washed before the meal and the meal is eaten using the fingers of the right hand. The food is likely to include boiled rice, a cereal dish made of ground sorghum or flour, a coup, cooked and raw vegetables, a hot relish such as zhug and plenty of bread. On festive occasions, bint-al-sahn, a special bread may be served. If fruits are available, these are included. You might expect grapes, mangoes and bananas.

Little conversation takes place during the meal. As soon as one has enough to eat, he leaves the table, washes his hands and retires into the sitting room furnished with carpets and cushions. Coffee is served, qat is chewed or a water pipe shared, and conversation takes place.

Some Yemeni Recipies

ZHUG (HOT RELISH)
3 cardamom pods
1 teaspoon black peppercorns
1 teaspoon caraway seeds
4-6 hot chilies
1 ½ cups coriander sprigs, washed and drained
6 cloves of garlic
½ teaspoon salt
¼ cup cold water

1. Place cardamom pods, peppercorns and caraway seeds in the jar of a blender and blend to a coarse powder.
2. Cut stems from chilies, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree
3. Turn into a small saucepan and bring to a boil. Simmer uncovered for 10 minutes, then place in a jar, seal and tore in the refrigerator.
Use as a bread dip or as called for in recipes.

YOGHURT SALAD
3 cucumbers
2 cups yoghurt
2 tablespoons olive oil
1 tablespoon vinegar
1 clove of garlic
1 tablespoon finely chopped mint
salt

Peel and dice cucumbers. Place in a bowl, sprinkle with salt. In another dish, rubthe sides with garlic and wash them with vinegar. Add the yoghurt and stir. If the mixture is too thick, add a spoonful of water. When the misture is sufficiently thin, pour over the cucumbers and mix. When serving, sprinkle with a few drops of olive oil and some chopped mint.

BEDUIN COFFEE
3 small coffee cups of water (Arabic coffee cups or demitasse)
2 teaspoons coffee, finest ground
2 teaspoons sugar
2 pods cardamom

Place a jezve (a small pot with a long handle which you may buy in the souk) over a fire with the water and split cardamom seeds. Heat on a low flame until boiling. Remove from the fire, add coffee and sugar. Return to flame, stir and continue to cook until the coffee foams and rises. Remove from the flame until the foam has settled. Return to the flame and remove again when the coffee rises to the top of the pot. Continue in this manner until the coffee ceases to rise and begins to boil. Remove from the flame and serve in small coffee cups. Serves 2.
QISHR (COFFEE WITH GINGER) is made as above with the following ingredients: 1 cup cold water, 6 teaspoons powdered coffee, 6 teaspoons sugar, 2 teaspoons ground ginger.