Yemeni Khmer Bakhmari Hadhrami

Bakhmari Hadhrami is considered one of the most important popular meals in Yemen and is famous in Hadhramaut for making yeast, also known as Bakhoor bread. It is a sweet pastry sold in popular shops and is one of the most important popular meals in Yemen.

Every morning, Yemenis crowd in front of yeast preparation shops, from government employees to private sector employees to street vendors, to get their share of yeast, which averages 3-6 pieces of bread, enough for a meal, which is consumed with only milk tea or with eggs and cheese. All restaurants abide by a standard price for a piece of yeast, which is 20 Yemeni riyals ($0.09 US dollars).

The name "yeast" is derived from the "yeast" that is added to the dough to ferment it, making it soft and easily cut and then dipped in oil. Its quick preparation is an important reason for its popularity, as Yemeni employees prefer yeast for breakfast, as it is fast and does not require time that may delay them from starting their work.

Yeast is made from flour, bread yeast, sugar, black seeds, and a little powdered milk. They are kneaded together and left to ferment for half an hour, then the dough is cut into small circles and left for a quarter of an hour. Then it is rolled out on a rectangular surface, fried in oil, and eaten hot.

Yeast comes in several flavors, made with butter, banana milk, cinnamon, and sugar, but the most popular and widespread is the latter, which is made in large quantities and sold in bulk.

Ingredients for making Hadhrami Bakhoori:

  • 2.5 cups of flour
  • 0.25 cup of oil
  • 1 cup of liquid milk
  • 0.5 cup of sugar
  • 3 teaspoons of yeast
  • 1 teaspoon of black seeds
  • 1 tablespoon of ground cardamom
  • A pinch of salt
  • Oil for frying

Steps to make Hadhrami Bakhoori:

1- Mix the flour, oil, sugar, black seeds, ground cardamom, and salt.

2- Mix the milk with the yeast in a cup and let it rest for 5 minutes.

3- Mix the two mixtures together to form a dough.

4- Let the dough ferment for an hour to an hour and a half.

5- Roll out the dough and cut it into desired shapes.

6- Let the cut dough ferment again for about 45 minutes.

7- Fry the Bakhoori in oil.

8- Enjoy eating it.

Yemeni Khmer Bakhmari Hadhrami

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