Haneeth
Haneed , also known as hanida (Arabic: الحنيذ) is a slow-roasted lamb dish from Tihama region in Saudi Arabia and Yemen. It is also a shared dish in places like Oman, Bahrain and parts of Somalia and Ethiopia. It is very popular in Saudi and Yemeni restaurants around the world. It is also similar to Mandi, but haneed is cooked in a tannour oven and has a different spice rub. Haneed is usually served on a plate of rice.[1][2]
 | |
| Alternative names | Haneed |
|---|---|
| Course | Lunch |
| Place of origin | Tihama in Saudi Arabia and Yemen |
| Region or state | Arabian Peninsula, Horn of Africa |
| Main ingredients | Lamb |
Preparation
Haneed is prepared by dry-rubbing chunks of bone-in lamb with a spice rub, which is then cooked in the oven for six hours on a very low temperature. This ensures that the meat is succulent and tender.
References
- "Food fit for the Queen of Sheba at North Carolina's first Yemeni restaurant". YES! Weekly. 2018-03-21. Retrieved 2019-05-09.
- "لو بتحب الأكل الغريب اعرف طريقة عمل الحنيذ". اليوم السابع Youm7 (in Arabic). 2018-07-13. Retrieved 2019-05-09.
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