Yemeni cuisine is somewhat similar to Russian: buckwheat, boiled potatoes and stewed vegetables. But the differences are far greater, of course. Besides familiar beans, lentils, eggplants and pumpkins, ingredients include the pod shaped fruits of the bamiya, okra (Abelmoschus esculentus) and seeds of the hulba, fenugreek (Trigonella foenum graecum). The Yemeni diet is also made up of dates, goat and dairy milk, bread made of sorghum (dhurra), wheat or millet. Before bakeries existed, baking bread at home took a long time. The grains was pounded on a stone grain bruiser or ground in hand operated mills, the dough was to be mixed, and then the bread was baked on the hot internal wall of the tinnar — a cylindrical clay oven which is found throughout the Middle East and Central Asia. Over the last half century, rice has also become an important product. Fish is eaten in areas by the sea, including jerky shark. But lamb and goat meat are still only eaten by ordinary Yemenis on holidays or when they receive important guests. Sesame oil is really popular. Many spices are added to the food — the spicy flavour of dishes is not just a traditional preference, but also a necessity that is dictated by the hot climate. Intoxicating beverages and pork are forbidden by Islam.
Sesam oil. San‛a’.
Pot — burma. Stone. Hadramawt.
Round trays — masrafa. Palm fibre. Hadramawt.
Dish — qadah. Wood. Hadramawt.
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