We have a restaurant down the road from our house that I love to eat at. I have shared several pictures with you all from their place. The establishment is Saudi owned but serves mainly Yemeni food. I love to go with my family and have traditional breakfast there such as areeka. This bread I have here is one of my favorites. This is a popular bread in Southern Saudi called Khubz bore and you can also get some freshly made when the Janadriyah Festival is taking place. The second picture is Yemeni eedeml which is strips of veggies, chicken and potatoes and let me tell you it’s amazing.
Everyone is on a two week break here in Saudi because of Umrah and the upcoming holiday. I hope your enjoying your vacations! By the way I have been receiving several mails about where my personal blog went to. It’s still around I just changed the name and site due to re-branding. You can find it here.
While fresh plain yogurt is widely available in the Middle East it may not be as easy to obtain in the Western countries so I thought I would show you all a simple recipe for making it at home. I have made this several times and it worked out flawlessly each time. There is something special in making something yourself, isn’t there? As I told you all before yogurt is a pretty popular staple here in Saudi. We eat it with every meal practically and I personally adore in plain with a bit of honey drizzled on top for suhoor.
I always use full fat milk and yogurt starter because they are much creamier but you can use what works best for you. If you would like much thicker yogurt you can reduce the milk to 3 cups instead of the 6.
6 cups milk
3 tablespoons yogurt
1. In a 4-quart saucepan on medium heat add milk bring to a full boil then reduce to simmer and allow to cook for 3 minutes.
2. Allow milk to slightly cool until mixture is no longer hot just warm. Mix 3 tablespoons of starter yogurt then add to the milk, stirring mixture with a wooden spoon. Cover with a lid then wrap entire pan in a towel to keep warm.
3. Allow to sit in a warm place for 8 hours not disturbing. When finished refrigerate overnight then serve.
Yields: 6 cups
Cucumber and Yogurt Salad is a popular salad throughout the Middle East especially Saudi Arabia and Yemen. The tongue cooling salad is especially nice when paired with a spicy dish. In Arabia when one refers to yogurt it is the plain thick yogurt that those of you in the West refer to as Arabic or Greek yogurt. Flavored yogurts are a western thing and not too popular in Saudi. Yogurt has its own aisle here with all sorts of brands and sizes that’s how popular it is.
2 cups yogurt
2 large cucumbers, peeled and diced
1/4 teaspoon salt
1 teaspoon dried mint
1 teaspoon chopped garlic
1. In a mixing bowl add yogurt, salt, mint and garlic, mix well. Add chopped cucumbers then stir. Carefully pour into a serving bowl and serve.
Yields: 4 servings