Khmer (food)

This article does not cite any sources. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (June 2019) (Learn how and when to remove this template message)

Khmer is the traditional dish of Bareg, native to Jizan.

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.

This Yemen-related article is a stub. You can help Wikipedia by .

• v
• t

This Saudi Arabia related article is a stub. You can help Wikipedia by .

• v
• t

This Arab cuisine-related article is a stub. You can help Wikipedia by .

• v
• t