This post is also available in: العربية (Arabic)
Bakhumri is a popular Hadrami dish of dough fried in oil. It is the most popular traditional breakfast dish in Mukalla, Hadramout, and it is often served with a hot cup of milky tea. Near Masjid Omer in Mukalla, people often gather in the early morning to have bakhumri for breakfast. In this area, there is an old residential complex where there are several local restaurants which serve bakhumri out in the open. Many people and workers from various social groups and sectors, such as vendors, workers, fishers, craftspeople, journalists and writers, often come to have bakhumri for breakfast in this neighborhood. They often gather around tables or sit on the floor outside the local restaurants. As they sit and eat, they often discuss various issues, such as fish prices, gas and diesel prices and availability, and they also touch on the tragic domestic political situation.
Bakhumri is especially popular because it is tasty, cheap and easy to prepare – and so it is an all-time favorite dish for a wide range of the population. It can also be served (as desired) with tamarind spicy sauce, either in the early morning or late afternoon. As a traditional food, bakhumri is often served at social events. Although it is available all day, many people such as fishermen and workers prefer to eat it in the early morning before they go to work.
Ahmad al-Hagri is a filmmaker and photographer living in Kuala Lumpur, Malaysia. Currently, he is pursuing a degree in Digital Media at the International Islamic University in Kuala Lumpur. He has over five years of experience in graphic design, film and content production. Ahmad began his film and documentary practice in Hadramout, and later developed his practice in the capital Sana’a, where he founded the RAW Media production house in 2014. Since then he has produced a number of short documentaries covering the war and conflict in Yemen. Ahmad is currently working on several documentary projects which will be released next year.
You can check Ahmed’s work via the following link: