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Traditional Dishes
 


 Al-Makhmou’ah

​​It is a mixture of meat, brown flour and broth. First the brown flour is kneaded into dough then cut into small discs and baked, then smashed in a broth. Then, the meat is added and mixed together. The mixture is cooked until it is done and ready to be served.​​


 Al-Suwaiq

​It is made of barley flour. Barley is harvested while it is not yet ripe and color between green and yellow. Barley dough is kneaded in a bowl and then cooked. When this is done, it is served with the addition of some honey and ghee on its surface.​​

 Al-Khameer

​It is made of wheat, barley, or sweet sorghum. The powdered cereals are ground and kneaded and left to rise. Then, the dough is cut into small discs and baked. Al-Khameer is served with vegetable broth, like okra and mallow, or dried fish, sesame oil (Al-Saleet) or ghee.​​

 Al-Mufahhas

​It is made from corn discs that are cut into small pieces. The corn disks are placed earthen pot called (Al Haisiyah). Then broth is added to the corn rings and cooked of until they are tender. Then some pieces of meat are added and served.​​

 Al-Haneeth

​It is one of the most famous cuisines of Aseer Province, mainly in Tihama parts. Slaughtered lamb or goat meat is used for this dish after being cut into desired pieces. The meat is injected into a hole, the sides of which are made of stone. Such a hole is called “Al-Muhannath”.  The oven is glowed until it is red-hot. Then the cut meat pieces are introduced into this hole in an organized way. The meat pieces is disconnected from the burning stones by placing a barrier of branches of certain trees that grow in the Tihama parts such as Al-Markh, Al-Sal’a, Al-Sedr or palm, although Al-Markh tree is most favorite. Then, the Al-Muhannath hole is covered with cardboard and empty paper bags. After that, the hole covered with sand so as to prevent the steam from escaping the hole. After about two hours the meat pieces are taken out of the hole, sprinkled with some salt and served.​​


 Al-Aseedah


​It may be made of either wheat flour, or corn flour, or boiled barley. The flour is mixed in a special way over heat using a wooden stick called (Al-Miswat). The flour is stirred continuously during cooking until there are no flour masses (Al-Kard). Usually, Al-Aseedah is eaten with soup or yoghurt. The way of eating Al-Aseedah is different from other dishes, because eating Al-Aseedah is done by first taking a bite of the dough to make a hole in its middle in the size of an Arabic coffee cup, then, the hole is filled with broth or yoghurt and eaten. ​​

 Al-Qurs

​It is prepared by cutting the dough into small pieces and flattening them on “Al-Saj” or “Al-Tawa”, the iron skillet with a smooth and concave surface. The dough is placed inside Al-Saj, and then it is spread by hand until it is flat.  It is left to bake on a hot Al-Tawa. When the bottom part of the dough is done, it is flipped over and baked again. Usually, it is served with honey and ghee.  ​​

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 Al-Fattah

​It is made of crumbs of brown bread, which is cut into very small bits, then the crumbs are mixed with honey and ghee or sugar and sheep milk. This dish is often served in a container called “Al-Sahlah” or “Al-Qadarah”.​

 Al-Qurmah (Al-Hamisah)


​It is made of sautéed meat and fat. Usually, the meat used in this dish is taken from the sheep slaughtered as a sacrifice during Eid Al-Adha. It is prepared by cutting the portion of the meat that has been sacrificed. The meat should be separated from the fat, and the fat is cooked in a pot until it melts and becomes liquid. Then, the t cut meat is added to the melted fat and cooked for a while. Then this meat is frozen in a fridge. People can use this meet whenever they desire at intervals. Al-Hamisah is distinguished for being eaten for longer periods without the meat getting spoiled.​​

 Al-Ma’sawiah

​It is made by boiling water along with some salt in a pot over medium heat. The kneaded dough of brown flour, pressed into thin pieces is put into the boiling water in bowl. Then, another amount of brown flour is added without being kneaded. The mixture is stirred well using a Al Miswat stick, and left on meat heat until it is done, then, it is served with honey and ghee.​​

 Al-Rawakah

​It has a number of names like (Al-Haidah and Al-Farqah). It is made from wheat or corn flour. It is prepared by putting flour into the boiling water, then; some spices are added to the mixture. When done, mix it with honey and ghee. It is more like a stew, and this is why usually preferred by the aged. ​

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