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Khmer is the traditional dish of Bareg, native to Yemen.
Preparation
Khmer is prepared from a dough of Red Fife wheat, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment.
Khmer is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.
References
 | This Yemen-related article is a stub. You can help Wikipedia by expanding it. |
 | This Saudi Arabia related article is a stub. You can help Wikipedia by expanding it. |
.jpg){kind=small} | This Arab cuisine-related article is a stub. You can help Wikipedia by expanding it. |
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Khmer is the traditional dish of Bareg, native to Yemen.
Preparation
Khmer is prepared from a dough of Red Fife wheat, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment.
Khmer is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.
References
|
| This Yemen-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Saudi Arabia related article is a stub. You can help Wikipedia by expanding it. |
|
| This Arab cuisine-related article is a stub. You can help Wikipedia by expanding it. |