This dish won the 2024 Culinary Arts Region title, celebrated for its rich flavor, unique preparation, and local ingredients.
The creation of Haneeth is a journey of tradition and meticulous care, starting with the selection of the finest livestock, raised on the verdant fields under the shade of Sidr, Qarad, Samar, and Talh trees, feeding on aromatic herbs. This high-quality meat is then tenderly prepared in a traditional tandoor, slowly cooked to perfection amidst the warmth of embers, and wrapped in nature's bounty with "Marakh" or "Sal’" plants. This process, hidden from view by layers of burlap and earth, imbues the meat with unparalleled flavors over two hours, culminating in a dish that is heartily enjoyed with fragrant rice or warm bread, and enhanced with a touch of honey.
Throughout the region, and especially along the coastal stretches like Mahayel and Rijal Alma, Haneeth is more than a meal; it is a symbol of hospitality and communal joy, a treasure shared during special gatherings. Recognized officially by the Culinary Arts Authority under the Ministry of Culture, Haneeth is not only a source of regional pride but also a cherished legacy, an emblem of cultural identity preserved for future generations.
