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المطبخ اليمني اشهر الماكولات الشعبية التقليدية المشروبات
Cuisine, gastronomy and drinks Yemen
Remember that it is currently not
advisable to travel to Yemen.
Cooked
This is not what Yemenis have the best to
offer the tourist, and do not expect to go on a feast if you do not have the
chance to be invited to a homestay.
By ignoring the "frame" and the
maintenance, you can have pleasant surprises in countless little bouis-bouis.
The Yemenis only eat, eat very fast by dipping the bread held in the common
dish with the right hand, and do not sit at table. We eat mainly vegetables,
fresh or dry. The fish are fresh only at the seaside and in Sanaa.
Bread, the basis of food
The basis of food is bread (khobs in
Arabic), often cooked to order. From crepe to round roll, to the galette with
various mixtures (sorghum-wheat-lentils), always a treat!
Some varieties: the mullawa (a flat cake
that can reach an impressive diameter, cooked to order, our favorite), the
shaer or barli (round bread, flat and brown with barley flour), the rumi (flour
corn, of Indian origin), kafua bilsen (with lentil flour), laheu (flat bread
with millet, very light, especially for Ramadan) ...
In accompaniment
- La salta: "soup-sauce" based on vegetables, sometimes
mutton and especially fenugreek (a papilionaceous, such as soybean, lentil,
alfalfa, etc.), long boiled to form a slightly bitter green moss mixed with the
stew.
- Beef, veal or mutton, in sauce.
- Grilled chicken, roasted, you will not escape, the country raises,
when it does not come from Brittany.
- The mshakkle: mixed vegetables.
- The foul: beans or stew beans with tomato or spices. The
traditional dish of morning and evening.
- The hanid: lamb cooked in the oven.
- Lahram Ranan: goat baked in a banana leaf.
- La marme lahme: mutton soup.
- The tiagda: meat cooked with vegetables, tomato sauce and spices.
- Kabsa: rice with meat.
- Sayed makhbasa: fish cooked in a vertical oven with spices.
- The kebda: foie gras with spices. Delicious.
- zahovik (or zahawag): "frijti" of tomatoes, herbs, red
cow (cheddar type cheese) and Danish cream. It's mostly done in families.
To begin
Some starters: shorba adas (lentil soup),
shorba burr (oatmeal soup), shorba khodar (vegetable soup), shafuut (yogurt
bread, herbs and meat, refreshing in the hot season).
desserts
The fata (delicious dessert, usually
taken at the beginning of the meal, is a mixture of crushed bread, banana and
honey, and also the harish (oat polenta with honey), the sabaya (for breakfast,
Yemeni bread honey), bent hassal (honey pastry here too).
And also
The sorghum porridge: in the center, a
"well" of melted butter to dip the porridge.
And, of course, the inevitable rice (of
relatively recent import, it has taken a big place in Yemeni cuisine), beans,
beans, potatoes
...
There are also restaurants Lebanese,
Palestinian, Indian, or well-stocked supermarkets (tuna, sardines, yogurts,
butter, cheese ...), and fruits (bananas, papayas, apples ...). Like at home or
almost! Yogurts and capped water are in all shops and everywhere.
Yemeni women are not seen in the
restaurants, unless a special room is reserved for them (on the stages of long
bus journeys, for example) at the back. So, do not be surprised, dear
backpacker, if we watch you eat. We get used, you'll see ...
Drinks
- Water: that of the tap and plastic pots in restaurants is to be
avoided. Mineral water is found everywhere in small and large plastic bottles
(el ma in Arabic).
- Tea: the most common drink, often flavored (cardamom, clove) and
generally sweet (chaï in Arabic).
- The qishr: the Yemenis also like to drink a decoction made with the
bark (envelope) of coffee, and also flavored with ginger, cardamom, clove. Very
sweet, but a bit bitter though.
- There are all sweet soda pop Pepsi, Canada Dry and others.
- If your intestines allow you, enjoy local fruit juices (including
mango).
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