Food

Jachnun, a well-loved dish in Israel, is served on Shabbat morning with a hard boiled egg, fresh grated tomatoes, and skhug.

Hawaij is a common spice used in many Yemenite recipes, specifically for barbequed foods, meat rubs, and soups. You can buy it in most Middle Eastern grocery stores or prepare it using proportions to meet your taste.

Ingredients: • ½ cup almonds• ½ cup walnuts• 8 ounces pitted dates• ½ cup raisins

Skhug is served as a common hot sauce condiment in many Middle Eastern recipes, and almost all Yemenite meals are served with a small side dish of skhug.Ingredients (for one jar): • 1.5 cups of fresh coriander (cilantro) leaves• 5 medium hot green peppers (with seeds)

Ingredients:• 2.5 pounds of chicken pieces, fat removed• 5 teaspoons ground cumin• 2 teaspoons ground turmeric• 1 large onion cut in 4 chunks

Malawach is a fried Yemenite puff-pastry that is commonly eaten as a breakfast food and widely eaten in Israel by people of all backgrounds. It is traditionally served with hard boiled eggs, shkug and fresh grated tomatoes. Alternatively, it can be eaten with drizzled honey as a sweet dessert or served with tahini sauce.

Yemenite Pancakes or Sponge Bread.Lahuhua is a spongy pancake, that can be cooked on a skillet, and served as an accompany to soups and stews.Ingredients:• 4 cups all-purpose flour• 1 Tablespoon sugar

Yemenite Shabbat Bread. Kubaneh is a slow-cooked bread that is commonly prepared the day before Shabbat, cooked overnight, and served on the Sabbath morning. It can be baked in any casserole dish, or deep baking dish with a tight cover. It is often served with hard-boiled egg and fresh grated tomatoes.

Hilbeh is often served as a side accompaniment to Yemenites soups and breads. Commonly, people will add a tablespoon of the mixture to their soups or use it as a dip for bread. It is known to be a very healthy miracle food, yet has a reputation similar to garlic – it may cause you to have an odor after consuming it.