haneeth
{{Short description|Lamb dish from Yemen}}
{{more citations needed|date=May 2019}}
{{Infobox food
| name = Haneeth
| image = File:Overhead view, haneeth, Marib restaurant, Springfield, Virginia.jpg| caption =
| alternate_name = Haneeth
| country = Yemen
| region = Yemen
| creator =
| course = Lunch, dinner
| served =
| main_ingredient = Lamb
| variations =
| calories =
| other =
}}
Haneeth is a slow-roasted lamb dish from Yemen. It is very popular dish throughout the Arabian Peninsula. It is cooked in a tannour oven and has a different spice rub.{{clarify|date=January 2025}} Haneeth is usually served on a plate of rice.{{Cite web|url=https://yesweekly.com/food-fit-for-the-queen-of-sheba-at-north-carolinas-first-yemeni-restaurant/|title=Food fit for the Queen of Sheba at North Carolina's first Yemeni restaurant|date=2018-03-21|website=YES! Weekly|access-date=2019-05-09}}{{Cite web|url=https://www.youm7.com/story/2018/7/13/لو-بتحب-الأكل-الغريب-اعرف-طريقة-عمل-الحنيذ/3865888|title=لو بتحب الأكل الغريب اعرف طريقة عمل الحنيذ|date=2018-07-13|website=اليوم السابع Youm7|language=Arabic |access-date=2019-05-09}}
Preparation
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.{{citation needed|date=January 2025}}