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%d8%b0%d9%85%d9%88%d9%84 thamool dhamool

Yemeni Thamool is a biscuit-like bread which is eaten as a snack with afternoon tea. It is not exactly sweet, but the black seeds and butter give it a rich taste. The texture is pastry-like and crisp.

Ingredients

4 eggs
3/4 tsp. salt
2 tsp. sugar
3 cups flour
1/4 tsp. yeast
1/3 cup milk
1/2 cup butter
2 tsp. black cumin seeds
1 tsp. water

How to make

Separate out one egg white and set aside. Combine the yolk and the remaining eggs with flour, milk, yeast, salt, and sugar and knead about 10 minutes, either by hand or in machine. Dough should be tough and dry, just moist enough not to crumble and break. Depending on climate and weather, it may be necessary add either more flour or water to achieve the correct consistency. See video below for more information. Cover and set aside for about 30 minutes.Add black cumin seeds, cut in butter to dough mixture and knead once again until all butter is incorporated and dough is smooth, about 5 minutes. Do not over knead. Do not skip this step, as it will ensure the proper texture of the biscuit.Separate into 6 balls and roll each ball out to a small disc, about 5 inches in diameter. Place on baking sheet.Prepare egg wash by combining the egg white with 1 tsp. water and beating lightly. Wash the prepared dough with egg wash.Heat oven to 400 degrees Fahrenheit and bake for 20-25 minutes or until the tops of biscuits are browned. Serve with tea or coffee.

Comments

Anonymous

Great, first web with yemeni food....I know make this bread, but I dont put sugar, i will try it...

07.23.2012 Reply

shebayemenifood

Thanks for your comment, I am glad you like it

08.02.2012

shadara

hi, i lv yemen,,,  i wont  to try all yemeni food..  thank's  you  all make the yemeni food web saed . good  Luke,,,,,,

02.20.2013 Reply

shokria itehad

passed 5 years i been asking yemeni ladies for recepies, NOW i can go to your web and use all these recepies you have posted 

please post more, jazakh allah khairan

thank you again...................:)

05.26.2013 Reply

shebayemenifood

thanks so much for your comments
I am glad you like the recipes :)

05.31.2013

Kendra

Thank you for the recipe. The first time I made these I had trouble cutting the butter into the dough, it almost seemed like it was too much butter. I couldn't get the smooth dough you got mine was rather wet and messy and I couldn't form nice balls. What did I do wrong? Thank you Jazakallah khairan

01.12.2014 Reply

Om nemer

Your food is amazing i love it. And also I want you to me yemeni rotey روتي if u can . Thank you .

01.23.2014 Reply

shebayemenifood

Thank you very much for your message. The rooti recipe is here:

http://www.shebayemenifood.com/content/yemeni-rooti-bread

12.14.2014

Nichole

I finally found my Sisters recipes! Thank you from Ibb.

08.21.2014 Reply

David

The black seed used in these pastries is Nigella sativa. Black cumin often refers to a totally different spice -- Bunium bulbocastanium which it neither looks like nor tastes like. Black cumin (Bunium), a relative of cumin (Cuminum cyminum) and caraway (Carum carvi) is used further east -- Afghanistan and surrounding areas; it is never used in near eastern cooking. Nigella is available in near eastern markets, it is also available from Penzys and Amazon. Sometimes it is called Kalonji or Charnushka. Whatever you get, make sure the fine print indicates that thecontent is the seed of Nigella sativa.

07.12.2016 Reply

fatima

Can you do a recipe on fateeda, the hard tea biscuit, with corn flour.

05.15.2018 Reply

Eeman

Asalam alikum Sister And Ramadan Mubarak . May the blessings of this month shower your family and your love ones with love wisdom and joy. Amen Sister Can you please tell me where to buy the dough mixer you are using in this video?

05.17.2018 Reply

brinacyl

greetings from pakistan! i grew up eating yemeni food especially your mutabbakh in jeddah and so happy to have found your website. thank you for these recipes.

12.09.2018 Reply