Lahnait .. a popular southern dish in which the meat is placed inside the vowel or the tanoor, and separated from it and the embers with the branches of marak trees to impart a delicious flavor and distinctive color, and it is covered to prevent entry of air until it is cooked and served with bread or rice.
Haneed (Arabic: الحنيذ) is a slow roasted lamb dish from Yemen. It is very popular in Yemeni restaurants around the world. It is very similar to Mandi, but haneed is cooked in a tannour oven and has a different spice rub. Haneed is usually served on a plate of rice.
Haneed is prepared by dry rubbing chunks of bone-in lamb with a spice rub, which is then cooked in the oven for 6 hours on a very low temperature. This insures that the meat is succulent and tender.
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