Haneeth

(Rice Dish, Lamb Dish / Arabian Peninsula, Asir, Saudi Arabia / الحنيذ)

Haneeth

Haneeth is a traditional dish from the Asir region of Saudi Arabia and Shabwah / Hadramout region of Yemen, popular across the Arabian Peninsula. It features slow-roasted, spice-rubbed lamb, typically cooked in a Tannour oven, served on a bed of rice. It is cooked in a tannour oven and has a different spice rub. Haneeth is usually served on a plate of rice.

The preparation involves dry-rubbing chunks of bone-in lamb with a unique spice mix, then slowly roasting it in the oven at a very low temperature for about six hours, ensuring the meat is tender and succulent.
Haneed is prepared by bone-in lamb covered with leptadenia. The hole to put in the meat has to be lit on fire. The preferred kind of wood is the local racosperma dried wood. The meat is then cooked in the hole for 3.5 hours on a very low temperature. This ensures that the meat is succulent and tender.

[ Main Ingredients: Lamb, Rice, Jujube, Scallions, Chives, Ghee, Cumin, Bay Leaves ]

Haneeth - usually served on a plate of rice