Haneeth
 | This article needs additional citations for verification. (May 2019) |
 | |
| Alternative names | Haneeth |
|---|---|
| Course | Lunch, Dinner |
| Place of origin | Yemen |
| Region or state | Yemen |
| Main ingredients | Lamb |
Haneeth, is a slow-roasted lamb dish from Yemen. It is very popular dish all around Arabian Peninsula. Haneeth is cooked in a Tannour oven and has a different spice rub. Haneeth is usually served on a plate of rice.[1][2]
Preparation
[edit]Haneed is prepared by bone-in lamb covered with Leptadenia , the hole to put in the Meat has to be lit in fire prefered kind of wood is the local Racosperma dried wood which is then cooked in the hole for 3.5 hours on a very low temperature. This ensures that the meat is succulent and tender.
References
[edit]- ^ "Food fit for the Queen of Sheba at North Carolina's first Yemeni restaurant". YES! Weekly. 2018-03-21. Retrieved 2019-05-09.
- ^ "لو بتحب الأكل الغريب اعرف طريقة عمل الحنيذ". اليوم السابع Youm7 (in Arabic). 2018-07-13. Retrieved 2019-05-09.
.jpg){kind=small} | This Arab cuisine–related article is a stub. You can help Wikipedia by expanding it. |