Yemen
4 topics — topics in this category.
Saltah
Sanaa's bubbling icon: a fenugreek-whipped meat stew served lava-hot in a stone bowl (maqla), its green froth of whipped fenugreek (hulbah) swirled on top. Ingredients: lamb or beef, onions, tomatoes, garlic, hawaij spic…
Mandi (Yemeni)
Hadhramaut's clay-oven glory: lamb or chicken rubbed with hawaij, slow-roasted sealed in a tannur over rice that drinks the meat's juices and smoke. Ingredients: lamb or chicken, hawaij spice (cumin, coriander, cardamom,…
Bint al-Sahn
'The judge's daughter': a golden, many-layered honey bread of eggs, flour and nigella seeds, baked in a round tin and drenched with honey — Yemen's festive sweet. Ingredients: flour, eggs (many), butter or ghee, sugar, y…
Fahsa
Taiz's shredded-meat volcano: lamb cooked down and shredded into its own spiced tomato broth, served erupting in a stone bowl like its cousin saltah — but meatier and without the fenugreek crown. Ingredients: lamb, onion…
World Cuisines
Talk now — free call