Mandi

Mandi is a traditional Yemeni cuisine that originated in Hadhramaut. It is made with rice and camel, chicken, goat, or lamb. The meat is often cooked in a Tandoor, which is a dug-up hole in the ground that is covered with clay. Basmati rice, Hawaij ground spices, peanuts, pine nuts, and raisins are just a few of the things you'll need to make this recipe. The Basmati rice should be placed at the bottom of the Tandoor, with the meat hanging above it.

Mandi is Yemen's national cuisine, originally from Hadhramaut area, and consists of lamb or chicken meat, aromatic basmati rice, and a variety of spices. To accentuate the tastes, if lamb is included in the recipe, it should be tiny and as young as possible. To create Mandi, the meat is cooked in a tandoor, which is a specifically built hole in the ground coated with clay and charcoal that acts as an oven for the hung meat above it. It is then sealed, and no smoke is let to escape since it flavored the meat instead. When the meat is soft and juicy, it's served with rice and sides like salads, yogurt, and spicy tomato chutneys. Mandi is a popular dish in Yemen and the rest of the Arabian Peninsula, and it is frequently served during special occasions such as feasts and weddings.