Yemenite flat moist bread לחוח

Yemen, the Southern Arabian Peninsula was ruled by three successive civilizations - Minean, Sabaean and Himyarite. These three kingdoms all depended for their wealth on the spice trade. Aromatics such as myrrh and frankincense were greatly prized in the ancient civilized world and were used as part of various rituals in many cultures, including Rgyptian , Greek and  and Roman.

In the early 16th century Portuguese merchants came to Arabia and took over the Red Sea trade routes between Egypt and India

The main meal of the day is lunch, which is usually eaten without implements, using a piece of bread to scoop up the food. All ingredients are fresh, simple and spiced, incl. fresh garlic, onion, tomatoes, cilantro and more.  Yemenis love hot spicy foods prepared with cardamom, caraway, coriander, cumin, fenugreek, saffron, turmeric, garlic and a good number of herbs.

Chicken, beef and lamb, the most favored meat, are grilled or boiled.  The stock made from boiling the bones is used in the preparation of soups.  Burgul, leafy greens, dried beans, lentils, rice, eggplants, okra, tomatoes, and sorghum always accompanied by bread, served hot out of the oven.
Hilbeh, a spicy relish made from freshly ground fenugreek, and schug, a bright green mix of cilantro and chili, are served separately and added to food according to taste.

Yemenite flat bread

2 cups flour
2 teas. dry yeast
2 cups water
1 teas. sugar
3/4 teas. salt

Combine ingredients to a liquid mixture. Cover and refrigirate for up to 10 hours.
Pour from the mixture to a non stick pot and warm on low heat until it starts to bubble.

Arrange on plate with thini sauce, any sauce, next to a boal of soup or with jam .

Tasty any way.



2 כוסות קמח
2 כפיות שמרים יבשים
2 כוסות מים
1 כפית סוכר
3/4 כפית מלח
בקערת זכוכית לערבב את כל החומרים לבלילה אחידה. לכסות בניילון נצמד ולהכניס למקרר לכ 8-10 שעות.  
להניח מחבת על להבה קטנה ובעזרת מצקת לצקת למחבת. כאשר נוצרים בועות והבצק נפרד בקלות מתחתית המחבת הלחוח מוכן.

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