WORLD WIDE MEAL 

"The Yemenite Vineyard" (Kerem HaTeimanim) is an old picturesque neighborhood in Southern Tel Aviv adjacent to the Carmel Market. It was established in the end of the 19th century, and it is one of the first neighborhoods, built outside Jaffa even before the city of Tel Aviv was established. The first inhabitants of Kerem were Jews from Yemen, and in these days there was a vineyard beside the neighborhood, hence its name. Since the old days the neighborhood was full of small restaurants serving traditional Yemenite food, which established itself as an integral part of the Israeli cuisine. Like the food of other nations coming from the desert, the Yemenite cuisine is characterized by usage of plain basic ingredients, hot spices and many dishes based on wheat flour.

The following set of recipes is typical to the menus of the restaurants you can find in Kerem. In order to prepare this menu, you should take into account, that many Yemenite dishes are based on slow cooking, so you must give them some time to be ready. Also z'hug and hawaij are just mixtures of spices and herbs so they can be prepared well in advance. I suggest to start the preparations a day before with the jahnun, since it needs more than 6 hours for the dough to get ready and about 14 hours cooking. On the meal day start with the bone soup, then make the dough for lahoh, then start cooking beef stew, prepare the malawah dough, then prepare the lahoh, then majadra and finally the fish and the malawah. Check the exact times of the recipes to plan more in detail.

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