Haneeth

Lamb dish from Yemen

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Haneeth" – news · newspapers · books · scholar · JSTOR (May 2019) (Learn how and when to remove this message)

|

Haneeth

Alternative names| Haneeth
Course| Lunch, dinner
Place of origin| Yemen
Region or state| Yemen
Main ingredients| Lamb

*   Media: Haneeth

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.[clarification needed] 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 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

[edit]

1. ^ "Food fit for the Queen of Sheba at North Carolina's first Yemeni restaurant". YES! Weekly. 2018-03-21. Retrieved 2019-05-09.
2. ^ "لو بتحب الأكل الغريب اعرف طريقة عمل الحنيذ". اليوم السابع Youm7 (in Arabic). 2018-07-13. Retrieved 2019-05-09.

This Arab cuisine–related article is a stub. You can help Wikipedia by expanding it.

|

* v
* t
* e

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template