My small batch of Yemeni spices and sauces are here and I can’t wait for you to try them all! Huge thanks to everyone who supports me and makes this possible! To purchase your spices, click the link in my bio on Instagram! I’m kicking things off by sharing creative ways to use these flavors, starting with my most versatile spice—the everyday hawaij. It’s your go-to all-purpose seasoning for that perfect Yemeni twist. For today’s recipe, I’m featuring lahm nashif (“dry meat”)—a dish that might not sound appealing by name, but trust me, it’s one of the best ground meat dishes out there. Crispy, browned meat with that charred steak vibe and crunchy potatoes? What’s not to love? Enjoy it with any khobz, in a sandwich, or even with rice! Ingredients: 1 kilo ground meat 2 large potatoes, peeled and sliced into matchsticks 3 tbsp ghee 3 garlic cloves grated 2 chillis, chopped 1 onion sliced 1 bed pepper diced 1 cup cilantro chopped 2 tbsp hawaij Kosher salt to taste -Fry the potatoes until golden brown and crispy. Transfer to paper towels and season generously with salt -In a hot & dry pan, add the ground meat and allow all the moisture to evaporate, stirring frequently, ensuring the meat is evenly browned and crispy. -Once majority of the meat is crispy, add the ghee and hawaij. Give it a mix then add garlic, chillis, onions, and bell pepper. Cook for 3 minutes. -Add the fried potatoes and cilantro, give it a good mix and adjust seasoning with salt. -Enjoy this with Khobz, in a wrap with toum, or even with rice!
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