popular yemeni dishes?!

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Here are some foods that should remind him of home:

HONEY PIE
(Bint as-Sahan)

In Yemen, on special occasions in the homes of the affluent, Bint As-Sahn is served as a first course; at other times it is eaten during the meal. Also makes a tasty dessert.

4 cups flour
1/2 teaspoon salt
1 package yeast, dissolved in 1/2 cup of warm water
5 eggs, beaten
2 tablespoons milk
1 cup butter, melted
1 cup honey

Thoroughly mix flour and salt in a mixing bowl; then make a well in the middle. In a separate bowl, combine yeast, eggs, and milk, then pour into the flour. Knead into dough, adding more milk or flour if necessary. Cover and allow to stand in warm place for one hour. Form into 12 balls and place on a floured surface; cover with damp cloth and allow to stand for 30 minutes. Roll balls into rounds the size of a pie plate; set aside. Place a round in a buttered pie plate; brush with butter. Add five more rounds, brushing each with butter. In a second pie plate, repeat with the other six rounds. Mix remaining butter with honey; then brush generously. Bake in a preheated oven at 350 degrees F for 25 minutes or until the tops turn golden brown. Remove from oven; immediately pour half the remaining butter-honey mixture over tops of both pies. Allow to stand for 20 minutes; then cut into wedges. Serve with the remaining butter-honey mixture on the side for diners to add according to taste.
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ROAST CHICKEN WITH CUMIN

3 1/2 lb Chicken
1 tsp salt
1 tsp pepper
1 tsp Ground cumin
1 tsp turmeric
1 tbl vegetable oil or olive oil

Preheat oven to 400F. Trim off excess fat from chicken. Mix together salt, pepper, cumin, turmeric and oil. Rub Chicken all over with mixture. Set Chicken in a roasting pan and roast 1 to 1.5 hours, basting occasionally. Pierce thickest part of a leg with a skewer or sharp knife. When the juices run clear, the Chicken is ready. Carve and serve pan juices separately. Best served with rice.
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SPICY FAVA BEANS
(Ful)

2 cans fava beans
3 tablespoons vegetable oil
1 medium onion, chopped
5 tomatoes, finely chopped
6-10 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely cut
2 tablespoons fresh coriander, cut
1 teaspoon dry oregano
1-2 teaspoons cumin
1 teaspoon chili powder

Heat oil in a pan. Add onions and brown them. Add all other ingredients except fava beans. Coarsely mash the beans and add to the mix. Cook until ingredients are well blended and serve with bread.
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TRADITIONAL SPICED FENUGREEK DIP
(Hilbeh)

1 tablespoon finely ground fenugreek
1 1/2 liters boiling water (6 cups)
3 garlic cloves
1 large vine ripened tomato
2 teaspoons tomato paste
1 pinch caraway seed
1/2 teaspoon cardamom seed (from about 3-4 pods)
1/2 teaspoon chili flakes
Sea salt

Place fenugreek powder in a large bowl. Pour plenty of boiling water over the powder & stir. Using lots of water helps take away some of the bitterness of the fenugreek. Leave to stand for at least 5 hours or overnight if possible. Carefully pour the water off, to reveal mound of fenugreek jelly. Place garlic, tomato, tomato puree, caraway seeds, cardamom seeds, chilli flakes & salt in a blender & process until very smooth. Taste for seasoning. Add the fenugreek jelly & pulse to mix. Serve as a dip for warm flat bread.

Enjoy! :)