Yemeni Haneeth

Haneeth is a method of cooking meat over hot coals, sticks of mech and palm fronds. The name Haneeth is given to any traditional dish that a particular country is famous for. It is found in abundance in various regions of the Arabian Peninsula, and they desire it so badly that they eat it for breakfast.

The lesson of the Haneeth method is that the meat is cooked with heat, and that it acquires the smell of fire, which gives it a special flavor and makes its taste delicious, but because of the difficulty of this method, and the time and effort it requires, people have devised new ways to prepare it, as they are preparing it on gas and electric ovens, However, the method of making it with the tandoor remains more distinctive, so we will present to you the method of making the delicious Yemeni hennaeth with meat on the tandoor.

The way the Yemeni Haneeth works


  • Five kilograms of meat.
  • Two kilos of soaked rice.
  • Four grains of onions.
  • One piece of cold green pepper.
  • A tablespoon of green coriander.
  • Five tablespoons of corn oil.
  • a tablespoon of salt.
  • Seven grains of hot pepper.
  • spoonful of raisins
  • A teaspoon of ground saffron.
  • Three grains of each type of the following spices: (Scholars, cloves, cardamom, bay leaf, black pepper).

How to prepare

  • Light the oven with wood until the coals turn red.
  • We roll the merk sticks in the form of circles, and at the tandoor we salt the pieces of meat and place the wrapped mech sticks on the camel, then place the pieces of meat on top of them and between each layer of meat we put the merk rings and after completion we cover the tanoor with tin and close it for two hours.
  • In a frying pan, put the oil and onion slices, then stir it well, add the saffron, salt and ground spices, stir it quietly, then set it aside.
  • We bring a deep saucepan, then put a little of the fat of the carcass in it, then add the onions to it, stir it until it becomes wilted, then add slices of cold pepper to it, then add to it the students, cloves, cardamom, bay leaf, black pepper, stir it with the onions, then pour it on it Fried water, add hot pepper and salt, and leave the ingredients to mix together for fifteen minutes.
  • We wash the soaked rice, then drain it and put it on top of the ingredients and raise the temperature of the fire, until the rice absorbs water sufficiently.
  • Put the kashna on the rice, then add the coriander to it, cover it, then reduce the temperature below it and leave it for twenty minutes.
  • After the rice is cooked, put it on a large plate, then take the pieces of meat out of the oven, and place them on top of it.
  • Serve it with salads and vegetable soup.

The way the Yemeni Haneeth works

writing – on the date : – Last updated: 2022-06-17 06:06:01