YEMEN

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[Natasha]

Yemen

The Republic of Yemen (Arabic: الجمهورية اليمنية‎ al-Jumhūrīyah al-Yamanīyah), commonly known as Yemen i/ˈjɛmən/ (Arabic: اليَمَن‎ al-Yaman), is a country located in the Middle East, occupying the southwestern to southern end of the Arabian Peninsula. It is bordered by Saudi Arabia to the north, the Red Sea to the west, and Oman to the east.

Yemen has a land area of 555,000 square kilometers and a population of approximately 24 million (2010). Its capital and largest city is Sana'a. Yemen's territory includes over 200 islands, the largest of which is Socotra, about 415 km to the south of mainland Yemen, off the coast of Somalia. It is the only state in the Arabian Peninsula to have a purely republican form of government.

In February and March 2011, an uprising against the government began, and clashes with police and pro-government supporters have steadily intensified. The 2011 Yemeni uprising followed the initial stages of the Tunisian Revolution and occurred simultaneously with the Egyptian Revolution and other mass protests in the Arab world in early 2011. The uprising was initially against unemployment, economic conditions and corruption, as well as against the government's proposals to modify the constitution of Yemen. The protestors' demands then escalated to calls for President Ali Abdullah Saleh to resign.

http://en.wikipedia.org/wiki/Yemen

[Natasha]

Introducing Yemen
http://www.lonelyplanet.com/yemen

There can’t be many places left in the world that could make God smile, but Yemen is one of them. Inhabited almost forever Yemen is, in many ways, the birthplace of all our lives. In days past, the sons of Noah knew it as the land of milk and honey, Gilgamesh came here to search for the secret of eternal life, wise men gathered frankincense and myrrh from its mountains and, most famously, a woman known simply as Sheba said Yemen was her home.

Yet since the book of mythology was closed, Yemen has remained largely locked away in a forgotten corner, oblivious to the world that was oblivious to it. Today, like a spring tortoise emerging from hibernation, Yemen is awaking from its slumber and slowly revealing its face. And what a face it is. Sitting at the crossroads of two continents, this country has a little of everything. Its capital, San'a, is not only incredibly romantic and intriguing, but holds the distinction of being the world's oldest city. Meanwhile, the extraordinary island of Suqutra (off the coast of Eastern Yemen) is reputed to hold the secret of eternal life somewhere amongst its unique flora and fauna. The fortified mountain village of Shaharah is tough to get to (probably why it remained unconquered for centuries) but worth making the effort for; if you prefer your travel safer and easier - but equally rewarding - try the lush region of Southern Yemen. Then there's the Wadi Hadramawt oasis where you can't help but get caught up in the mythical magic of it all, and Zabid - Unesco World Heritage site and the hottest city on earth. Need we go on?

With its shades of Afghanistan, reflections of Morocco, flavours of Africa and reminders of Arabia, Yemen is utterly unique and deeply romantic. To travel in this most traditional of Islamic countries, surrounded by a people whom the Prophet once described as ‘the most gentle-hearted of men’, is a privilege you will not quickly forget. But never mind what we have to say about it, let’s leave the last word to the man who made it.

Legend tells how one day God decided to check out how his creation was fairing: London, he decided, had changed a lot, Egypt was nothing like he remembered it, but Yemen, ‘Well’, he smiled, ‘that hasn’t changed since the day I created it’.

City Scape Yemen


Typical Hadramawt, Yemen


Minaret of 11th Century Great Mosque, Yemen


Wadi Hadramawt, Yemen


Women collecting water, Yemen

[Natasha]

Republic of Yemen



Geography

Formerly divided into two nations, the People's Democratic Republic of Yemen and the Yemen Arab Republic, the Republic of Yemen occupies the southwest tip of the Arabian Peninsula on the Red Sea opposite Ethiopia and extends along the southern part of the Arabian Peninsula on the Gulf of Aden and the Indian Ocean. Saudi Arabia is to the north and Oman is to the east. The country is about the size of France. A 700-mile (1,130-km) narrow coastal plain in the south gives way to a mountainous region and then a plateau area.

Facts and Figures

National name: Al-Jumhuriyah al-Yamaniyah

President: Ali Abdullah Saleh (1990)

Prime Minister: Ali Muhammad Mujawar (2007)

Total area: 203,849 sq mi (527,969 sq km)

Population (2010 est.): 23,495,361 (growth rate: 2.7%); birth rate: 34.3/1000; infant mortality rate: 56.7/1000; life expectancy: 63.4; density per sq mi: 109

Capital and largest city (2003 est.): Sanaá, 1,778,900

Other large cities: Aden, 568,700; Hodiedah, 426,100; Tiaz, 317,600

Monetary unit: Rial

Language: Arabic

Ethnicity/race: predominantly Arab; but also Afro-Arab, South Asians, Europeans

Religions: Islam (including Sunni and Shiite), small numbers of Jewish, Christian, and Hindu

Literacy rate: 50% (2003 est.)

Economic summary: GDP/PPP (2009 est.): $58.2 billion; per capita $2,500. Real growth rate: 3.8%. Inflation: 3.6%. Unemployment: 35% (2003 est.). Arable land: 3%. Agriculture: grain, fruits, vegetables, pulses, qat, coffee, cotton; dairy products, livestock (sheep, goats, cattle, camels), poultry; fish. Labor force: 6.316 million; most people are employed in agriculture and herding; services, construction, industry, and commerce account for less than one-fourth of the labor force.

Industries: crude oil production and petroleum refining; small-scale production of cotton textiles and leather goods; food processing; handicrafts; small aluminum products factory; cement; commercial ship repair.

Natural resources: petroleum, fish, rock salt, marble, small deposits of coal, gold, lead, nickel, copper, fertile soil in west. Exports: $5.55 billion (2009 est.): crude oil, coffee, dried and salted fish.

Imports: $7.1 billion (2009 est.): food and live animals, machinery and equipment, chemicals.

Major trading partners: Thailand, China, Singapore, UAE, Saudi Arabia, France, India, U.S., Kuwait (2004).

http://www.infoplease.com/ipa/A0108153.html?pageno=1#ixzz1iQxn7Udj

[Natasha]

Overview of Yemeni Cuisine History

When the Bedouins were passing Saudi Arabia, their diet was limited to camel and goat meat, yoghurt products (leben – without fat). But today, the variety of aliments includes: Lamb, yoghurt, thyme, mint and cinnamon (for the meat dishes), tea and coffee, rice, garlic, turmeric, fish on the coasts, pepper, eggplants, cucumbers, onions and citrus fruits.

Cuisines of Yemen

Yemen has 2 major regions: North and South Yemen, which used to be different states until the end of the 20th century. The traditions and the cultural habits are similar in the 2 regions of Yemen and the cuisine seems to be unique and general. Because it is mostly a rural country, the agriculture occupies the wide territories, filled with Wheat, coffee and the local qat.

The most traditional dish is the saltah, (saltah is ground alfalfa)which is based on meat and served an end of dinner or lunch during a special day. The most important feature of the Yemeni cuisine is the fact that it is very spicy and the hot taste is the most frequent one. There is a wide range of such sauces and dressings, used to spice up the meat or the salads. Because cereals are grown in the country, Yemen people also make their own traditional bread, called the mellawach, which is served with a spicy hot sauce that contains many spices, called the zahaug. Zahaug(zahaug is salsa in which we call it in the west) is also put on grilled meat, besides the hilbeh(hilbah is onther name for saltah), fenugreek or coriander paste. The Yemen cuisine includes Lebanese and Indian aliments and spices and also the Arabic general rules, Egyptian and Persian tastes, in a unique combination and authentic cuisine.

Preparation Methods for Yemeni Cooking

The Yemen cooking doesn’t require much preparations, as the cooking techniques are the same as the other Arabic and Indian cuisines and not too different than the Western ones. The methods applied when cooking are mostly: grilling, boiling, and frying (including oil). Grilling is applied to meats, like the Arabian style of kebabs, chopped or cubic meat pieces for salads and meat dishes as main courses. The grilled meats are flavored and spiced with the special spicy and hot sauces, which some are served cold, some warm. The roast meals are similar to the grilled ones, but meat or vegetables are not chopped or sliced, as they are roasted full. The boiling process is very common for all vegetables (Eggplant, tomatoes). Citrus fruits are eaten fresh and also, many of the vegetables. Another preparation for the Yemen cooking is peeling. Peeling is applied to almost all tomatoes, especially the ones included in sauces and to some of the fruits, so that they get soft and easier to prepare.

Special Equipment for Yemeni Cooking

The food is served on a large platter which is shared commonly, with a hill of rice in the middle, together with Chicken, Lamb or mixed kinds of meals and with many spiced veggies. The salad that accompanies the main course is also brought on one single plate, even if there are more people at the table, so the salad is eaten commonly. Yemen people use cutlery and medium size plates, without many ornaments. For some foods, special leaves of the plants are required and the qat leaf can not miss from the Yemeni house, as this is a local and original plant, whose braches are chewed. The saltah soup is cooked in the bowl called madr, which is resistant to high heats.

Small knifes are used to peel some of the soft fresh or boiled vegetables and some fruits, while chopping the meat is done with bigger knives. There are some special and wide, oval plates for the salads, as this meal is eaten commonly. There are also some tiny, yet deep bowls for the spicy sauces.

Yemeni Food Traditions and Festivals

The celebrations in Yemen include: The Day of National Unity in May, The Revolution Days in September and October, the Independence Day in November and the Islamic festivals: Eid al-Adha, Eid al-Fitr and Muharram at the beginning of the Islamic New Year. Meals are usually taken by the whole family together and there is a lot of sharing during the meal. On special celebrations, large quantities of Lamb are eaten and on every occasion, the traditional drink is the tea.

The Islamic diet rules forbid the Muslims to consume any alcohol, eat or drink blood (including stews in blood) and eating the meat of carnivore and omnivore, such as Pork, monkey, dog or cat. There is a wide range of juices and soft drinks, teas (shay) and coffees (qahwa). The most traditional dish is the salto, which is based on meat and served an end of dinner or lunch during a special day. Besides the meal Yemeni people chew the qat leaf, starting since the lunch and until dinner time. This tradition is like a real art; the soft leaves are chewed to build up a ball in a cheek. The ability to chew wide balls is admired among Yemenis. Qat is actually a mild stimulant and it also has digestive effects, by keeping Yemeni people from getting overweight.

People in Yemeni Food

Yemeni people are in touch with the nature and all its elements. There are many cereals and vegetables growing in the country, so the Yemeni people are familiar to them and know how to use them best. The bread is made by these people in almost all homes, as this is considered a valuable tradition, which must be carried on further. Yemeni people are very proud of their local coffee, which is among the oldest in the world and of their tea, which has a natural and a light flavor. The Yemenis carried on the traditions through their cooking and all participated to the cultural Yemeni cuisine. The Yemeni people had to unify all the different cuisines that influenced their country and build an exotic, spicy and traditional Yemeni cuisine. Yemeni people are very friendly and like to share everything; this is why many meals are eaten commonly and the family feasts are very frequent.

Common Yemeni Recipes

Ful (spicy fava beans)

Ingredients

2 cans fava beans; 3 tablespoons vegetable oil: 1 medium onion, chopped; 5 tomatoes, finely chopped; 5-10 cloves garlic, finely chopped; 2 tablespoons fresh parsley, finely cut; 2 tablespoons fresh coriander, cut, 1 teaspoon dry oregano, 1 teaspoon cumin, 1 teaspoon chili powder.

Instructions

1.) Heat oil in a pan. Add the onions and brown them

2.) Add all other ingredients except for the fava beans.

3.) Coarsely mash the beans and add to the mixture.

4.) Cook until ingredients are well blended.

5.) Serve with bread.

http://recipes.wikia.com/wiki/Yemeni_Cuisine

Yemenite Eggplant in Spicy Tomato Sauce

1 large eggplant (about 1 1/4 pounds)
salt
3 tablespoons olive or vegetable oil for sautéing
onions
6 tablespoons additional oil for sautéing eggplant
1 medium onion, minced
1-1/2 teaspoons ground cumin
3/4 teaspoon paprika
1/4 teaspoon turmeric
1-3/4 pounds ripe tomatoes, peeled, seeded and chopped   OR 2 (28 ounce) cans plum tomatoes, drained
salt and pepper
1 pinch cayenne pepper
2 teaspoons tomato paste, optional
3 medium garlic cloves, minced

Cut peel from eggplant. Remove ends. Cut eggplant into 3/8 inch crosswise slices. Sprinkle slices lightly but evenly with salt on both sides and put in a colander. Place colander over a bowl. In addition, place a second bowl on top of the eggplant slices in the colander. Put something heavy inside this second bowl. Let weighted eggplant drain for 30 minutes. Turn the eggplant slices over at this point and continue the weighting, draining process for another 30 minutes. Pat dry with paper towels.

Heat oil for onions in saucepan. Add onion and sauté over medium-low heat for about 10 minutes until onions are soft and light golden. Add cumin, paprika, and turmeric. Cook, stirring, for 30 seconds. Add tomatoes and cayenne. Stir well. Increase heat to medium-high and bring mixture to a boil. Reduce heat and cook over low heat, uncovered, for about 30 minutes or until tomatoes are very soft. Add tomato paste. Taste for seasoning, adding salt and pepper as desired. Preheat oven to 350 degrees. Heat 3 tablespoons of remaining oil and sauté half the eggplant for 2 minutes on each side. Set sautéed eggplant aside and continue sautéing procedure with remaining eggplant. Lightly oil a shallow 5-cup baking dish. Arrange alternate layers of eggplant and sauce, ending with sauce. Bake 30 minutes or until eggplant is very tender, basting occasionally. Serve hot or at room temperature.

http://www.aubergines.org/recipes.php?eggplant=2321

Yemenite Eggplant Salad with Currants

1 eggplant (1-1/4 to 1-3/4 pounds)
1 teaspoon salt
1/4 cup olive oil plus 2 tablespoons
2 onions, finely chopped
1-1/2 pounds tomatoes, peeled, seeded, coarsely chopped
1-1/2 teaspoons each allspice and cumin
pinch cayenne pepper
5 garlic cloves, minced
1/4 cup currants
3 tablespoons each chopped fresh mint and cilantro
salt, pepper to taste

Cut unpeeled eggplant into 3/4-inch cubes. Place in strainer and sprinkle with salt. Drain about 30 minutes.

Heat 1/4-cup of oil in pan and sauté onions about 5-10 minutes, until golden. Add tomatoes and spices, cooking until tomatoes and onions are soft, about 5 minutes. Add garlic and currants, stir and transfer to bowl. Add 2 tablespoons oil to pan and cook eggplant about 30-40 minutes until tender.

Add to tomato mixture. Add mint and cilantro and combine well. Season with salt and pepper.

Cover and chill. Best if made a day in advance.

http://www.aubergines.org/recipes.php?eggplant=2322

Tomato and Coriander Salad (Banadura Salata B' Kizbara)

Description:A wonderful starter to any meal

Sevings: 6

Ingredients:

1/2 cup of chopped fresh coriander leaves

1 hot chili pepper, small, seeded and finely chopped

5 medium ripe tomatoes, peeled

4 Tablespoon fresh lemon juice

1/4 cup virgin olive oil

salt

Instructions:

Slice the peeled tomatoes and place in a bowl . Sprinkle the chopped coriander over the tomatoes. Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt. Beat the olive oil into the chili-lemon juice mixture. Pour over the tomatoes and coriander. Let rest 15 minutes before serving.

http://www.arabicnews.com/ansub/Daily/Recipes/TomatoCorianderSalad.html

Stewed Beef Shank (Hor'i)

Description:A pleasantly spicy main dish

Servings:4

Ingredients:

3 pounds beef fore shanks with the bones

3 medium onions, peeled and cut into quarters

8 cloves of garlic

2 cups tomatoes, peeled and chopped

2 teaspoons Hawayil

1 hot chili

fresh ground black pepper

salt

Instructions:

Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. when this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.

http://www.arabicnews.com/ansub/Daily/Recipes/StewedBeefShank.html

Yemeni Spice Mix (hawayil)

Description:Used in various Yemeni recipes

Ingredients:

3 teaspoons black peppercorns

1 1/2 teaspoons of caraway seeds

1/2 teaspoon of saffron threads

1/2 teaspoon of cardamom seeds

1 teaspoon of turmeric

Instructions:

Using a mortar or food processor, grind all ingredients except for the turmeric. Stir in the turmeric and store in an airtight jar until needed.

http://www.arabicnews.com/ansub/Daily/Recipes/YemeniSpiceMix.html

Yemenite Fish in Tomato Sauce(Samak Yemeni)

Serves 4 as a main dish, 6 as an appetizer

1 tablespoon olive oil
3 cups water
16 oz. tomato sauce
1 tablespoon fish spice, or to taste (see below)
1 tablespoon hawaij (see below)
Salt and pepper to taste
1 scallion, with stalk, chopped
3 pounds firm white-fleshed fish fillets, such as whiting, flounder, or cod, cut into 3-inch pieces
Mix oil, water, tomato sauce, fish spice and hawaij in a large skillet and simmer on a low flame for 15 minutes.

Add scallion to pan. Slide fish pieces carefully into pan, making sure not to break them up. Simmer on a low flame for 15 minutes. Remove from flame and let cool. Remove fish pieces to a serving dish and pour sauce on top. Serve slightly warm or at room temperature.

Fish Spice Mixture

3 tablespoons black peppercorns
2 tablespoons garlic powder
2 tablespoons cumin
8 whole cloves
8 cardamom pods
In a spice or coffee grinder, or with a mortar and pestle, grind spices together finely and store in a tightly closed container.


Hawaij Spice Mixture

3 tablespoons cumin
4 tablespoons black peppercorns
4 tablespoons turmeric
6 whole cloves
7 cardamom pods
Follow the same procedure as in the fish spice mixture above.

http://www.publicradio.org/columns/splendid-table/recipes/fish_yemen.html

Honey Cake (Bint al Sahn)

Description:A decadent dessert

Sevings:8

Ingredients:

1 packet dry active yeast

1/4 c warm water

3 c. flour

1 t. salt

4 large eggs, beaten well

3/4 c. ghee

Melted ghee or butter , for serving

warm honey, for serving

Instructions:

Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of water at a time. Flour your hands and dive the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand. A rolling pin may be used. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.

Best way to eat:Serve hot with generous amounts of melted butter and warm honey on top

Note: The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning butter and honey remaining on the serving platter over top.

http://www.arabicnews.com/ansub/Daily/Recipes/HoneyCake.html