Haneeth
Page Module:Message box/ambox.css has no content.
This article needs additional citations for verification. (May 2019) |
Page Module:Infobox/styles.css has no content.
| Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found. | |
| Alternative names | Haneeth |
|---|---|
| Course | Lunch, dinner |
| Place of origin | Yemen |
| Region or state | Yemen |
| Main ingredients | Lamb |
| Template:If first display both | |
Page Template:Plainlist/styles.css has no content.
| |
Script error: No such module "Check for conflicting parameters".
Haneeth is a slow-roasted lamb dish from Yemen. It is very popular dish throughout the Arabian Peninsula. It is cooked in a tannour oven and has a different spice rub.[<span title="Script error: No such module "decodeEncode".">clarification needed] Haneeth is usually served on a plate of rice.[1][2]
Preparation
Haneed is prepared by bone-in lamb covered with leptadenia. The hole to put in the meat has to be lit on fire. The preferred kind of wood is the local racosperma dried wood. The meat is then cooked in the hole for 3.5 hours on a very low temperature. This ensures that the meat is succulent and tender.[citation needed]
References
Page Template:Reflist/styles.css has no content.
- ^ Page Module:Citation/CS1/styles.css has no content."Food fit for the Queen of Sheba at North Carolina's first Yemeni restaurant". YES! Weekly. 2018-03-21. Retrieved 2019-05-09.
- ^ Page Module:Citation/CS1/styles.css has no content."لو بتحب الأكل الغريب اعرف طريقة عمل الحنيذ". اليوم السابع Youm7 (in Arabic). 2018-07-13. Retrieved 2019-05-09.
{{cite web}}: CS1 maint: unrecognized language (link)
