Khameer/Bakhmri 

Mainly eaten in South Yemen not just in Hadhramawt, Also all cities in South Yemen. Aden, Abiyan, Lahj, Shabwa, etc, etc..... Yummy sweet delicacy

if you cook it the day before it can stay outside just put it in a plastic bag. it does get a bit stale on the second day and its best when fresh (like any home made bread). I haven't tried putting it in the freezer so I don't know if that would help or not. sorry about that. thanks for your comment.

hi, thanks for your comment. Did you see the dough rise well on the first rise? If not you, make sure the yeast is fresh and you can try dissolving it in with a bit of water before adding it to the dough to make sure that it's really active. This also works the best and quickest if the air is about 80-90 F so if its wintertime or you have the ac on it will slow this process a bit.

If you saw the dough rise well on the first rise, then you can be sure it is alive and well and it needs to rise again a second time after you roll it out. This takes about 30-40 minutes if the temperature is warm. And on the second rise you should see it get a bit puffy and light. Covering it helps it to not dry out. The temperature of the oil is also important, it needs to be very hot but not so hot that it burns. How was the consistency of the dough? It shouldn't be to dry or sticky..

Interesting. We also eat this in Somalia (esp. in the North) and we also call this Khameer. Eaten all year, but mainly in Ramadan.

oh muqasqas - yes i have heard this called that before, each place has its own name i guess :) thanks for your comment

بالعربي هنا /watch?v=g1DLdtzRFZ8

Especially if the dough is a dry dough or has a lot of other ingredients like eggs or milk then its best to dissolve it before. Some wet doughs or starters it doesn't make a difference.

Yes, Mokaskas. We called them Mokaskas in Taiz.

Hi, yes you should do that if you want to help out the yeast. I work with yeast a lot and usually I have good results just putting it in the dough, but sometimes it fails to dissolve completely. So if you want to be sure then yes dissolve it before. :)

looks amazingg!! In shaa Allah will try it soon :) im newly married and my husband is Yemeni and i just came across your channel! soo many recipes i would love to try for him. Thank you! keep up the great work.

someday, at least to visit! we are not ready to live there right now but you never know :)

thanks for your comment, i'm glad you liked it :)

I love your program.. I luv all recipes..luv from india

mokasas - from where is that?

Mokaskas (: I can't believe it

👎

Hala evening

وين الترجمه ؟

I tried this recipe a few times but each time the khameer comes out thick inside and not hollow inside. Am I doing something wrong?

Wow amazing u even speak Yemeni. Am loving ur food. Thank u

Hello thank you for the video. Wanted to prepare this a day in advance..should it be stored in fridge or freezer?

Mmm. I was married to a yemini miss his cooking love this recipe.

Dear, if you want me to help u, I'm ready to. (Translate any words)

Are you ever going to consider to go back to Yemen?

Love that .I want to eat 👌👌👌👌😍🌷🌹

الله يعطيك العافية أختي الفاضلة على التوضيح

thanx alotttttttttt

Your counter top is beauty

Thank you soooo much!! :)

برافو

how come you didn't dissolve the yeast in warm water before adding it like with usual yeast related recipes? or is that not necessary in this case?

Thanks and keep the good job but let me tell you something sweet heart. This is bakhomry but not khameer couse they're not the same. They're two different things. This -what you've just made- is also called zenjubari. Khameer is in the form of a thik dish or disk and teast little bit of sour.

This is Somali