Yemen (Asia) 13 July 2024

Yemen is located in the continent of Asia. It has Saudia Arabia to the north, U.A.E. to the northeast, Oman to the east, Somalia to the south, Djibouti to the southwest, Eritrea to the west and Egypt to the northwest.

The capital is Sanaa.

The official language is Arabic.

The climate is distinguished by two main weather patterns: the regular northerly winds (from the Mediterranean basin) and the southwest monsoon winds.

The staple foods are chicken, goat, lamb, fish, cheese, beans, rice, flatbreads, barley, wheat, porridge, mangoes, bananas and so much more (https://en.wikipedia.org/wiki/Yemeni_cuisine#:~:text=Chicken%2C%20goat%2C%20and%20lamb%20are,common%20in%20the%20Yemeni%20diet).

https://www.britannica.com/place/Yemen

YEMENI CHICKEN MANDI (https://marocmama.com/how-to-make-yemeni-chicken-mandi-at-home/):

Mandi Spice Mix Ingredients:

• 1 TBSP coriander seeds
• 1 TBSP cumin
• 1 tsp cardamom powder
• 1 tsp black pepper
• 1 tsp salt
• 5 cloves
• 1 tsp cinnamon
• 1 tsp ginger powder
• Pinch of saffron threads
• 1 tsp turmeric powder
• 13 tsp chipotle pepper powder

Ingredients for the rest of the dish:

• 1 chicken cut into pieces (skin on or off, your choice)
• 2 onions, chopped
• ½ C tomato puree
• 1 TBSP garlic paste
• 2 TBSP oil
• 3 TBSP butter
• 2 C jasmine or basmati rice
• Juice of 1 lemon
• 1 dried lime (lomi)
• Mandi spice mixture
• Water
• 1 tsp liquid smoke

1. Mix together 2 TBSP of the spice mixture with the juice of a lemon and 2 TBSP olive oil.
2. Then add in the chicken and coat completely.
3. Allow to marinate at least 30 minutes but the longer the better (overnight is great!).
4. Heat the oil in the bottom of a Dutch oven pan and add the chopped onions. Cook for 2-3 minutes until the onions soften.
5. Then add the garlic paste and tomato puree along with 2 more TBSP of the Mandi spice mixture.
6. Mix well and let cook down for about 5 minutes.
7. Add the pieces of chicken and sear on all sides.
8. Before covering to cook add the dried lime and enough water to cover the chicken.
9. Cover the pot and turn the heat down to low.
10. Leave to cook approximately 20 minutes depending on the cuts of meat used and size,
11. Check that they are cooked through and remove from the pot. Keep the extra broth.
12. Place on a baking sheet for the final step.
13.  Rinse your rice well and drain.
14. Add to the broth along with additional water so that there is about 1-inch of water above the rice.
15. Turn the heat to low/medium and cook until you see small indentations in the rice.
16. Turn off the heat, place a hand towel/kitchen towel over the pot and put the lid back on.
17. Leave it alone for 15 minutes while you finish the chicken.
18. Turn your oven to broil.
19. In a bowl mix together the butter (ideally softened) with liquid smoke.
20. Rub this all over the chicken.
21. Place the chicken into the preheated oven and watch carefully. You want the surface of the chicken to be a dark brown, caramel color. But be careful it doesn’t burn!
22. Once it achieves this look remove it from the oven.
23. Transfer the rice to a large serving platter and place chicken on top.
24. You can garnish with parsley or toasted almonds or pine nuts if desired to add texture.
25. Serve with some added hot sauce, yogurt, and salad to round out your meal.

Here is how my Mandi turned out. I used thigh pieces which turned out great!! The spice level on this was just perfect and VERY amazing!!

SALAD:

I just fixed a cranberry walnut salad, which complimented the main dish perfectly!

BINT AL SAHN (Yemeni Honey Cake): (https://video.search.yahoo.com/yhs/search?fr=yhs-infospace-071&ei=UTF-8&hsimp=yhs-071&hspart=infospace&param1=ur7ntkykc0dzvo8kacborsk2&p=recipe+for+yemenese+honey+cake&type=ud-c-us–s-p-2tsmplbf–exp-none–subid-none#id=4&vid=931b40303282b745667581bbe3e50edb&action=click):

• ½ C water
• 2 TBSP yeast
• ½ tsp baking powder
• 1 TBSP sugar
• 3 eggs
• 3 C water
• 7 C white flour
• ½ C butter, melted
• Nigella seeds

1. Mix together the first four ingredients in a medium bowl and set aside about 5 minutes.
2. Add the yeast mixture, 3 eggs, water, white flour and melted butter together, adding 2 TBSP of flour as needed until you have a springy dough.
3. Cover it for at least 5 hours.
4. Lightly flour a cutting board and make golf sized balls and then cover all of them for 10 minutes.
5. Flatten the balls one at a time very thin.
6. Grease a round 9×9 pan with melted butter, and then put each flattened ball of dough one at a time, ensuring that the dough is thin, flat and is around the entire pan. You should have 7 to 10 complete layers.
7. Make sure to put some melted butter in between each layer of dough.
8. Then take one beaten egg and cover the top of the completed dough ensuring that everything is covered with the egg.
9. Then spread Nigella seeds lightly on top.
10. Preheat the oven at 482F for 20 minutes and bake for 15-20 minutes depending on your oven.
11. Once the top is lightly browned, take it out of the oven.
12. Let it cool, and then cut and serve with honey on top along with a cup of tea.

I could have made the layers a bit thinner, but still the flavor etc. were great!!!