Discover the rich culinary heritage of Yemen through these 20 authentic recipes, showcasing the country’s unique blend of flavors and spices. From hearty stews to sweet pastries, each dish is a reflection of Yemen’s cultural diversity and its position at the crossroads of Asia, Africa, and the Middle East.
In this article, we’ll take you on a journey through the streets of Sana’a, Aden, and Taiz, introducing you to traditional dishes that have been passed down through generations. You’ll learn how to make Yemeni staples like Mandi, Haneeth, and Shakshouka, as well as sweet treats like Honey Cake with Cardamom and Yemeni Samak Mofa with Tahini Sauce.
Whether you’re a seasoned cook or just looking for new flavors to try, these recipes are sure to delight your taste buds and leave you wanting more of this incredible cuisine.
Yemeni Saltah with Fenugreek Froth
Saltah is a beloved Yemeni dish that combines sweet and savory flavors, typically served at special occasions. Here’s a recipe that adds an extra layer of depth with fenugreek froth.
Ingredients:
– 1 cup dates, pitted
– 1 cup wheat berries, rinsed and drained
– 2 cups water
– 1/4 cup vegetable oil
– 2 tablespoons tomato paste
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– Salt to taste
– Fenugreek leaves (optional)
– 1 cup heavy cream or whole milk
Instructions:
1. Rinse the wheat berries and soak them in water for at least 8 hours or overnight.
2. Drain and cook the wheat berries according to package instructions. Set aside.
3. In a large saucepan, combine pitted dates, vegetable oil, tomato paste, cumin, coriander, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens (about 10 minutes).
4. Add cooked wheat berries to the saucepan and stir well.
5. For the fenugreek froth: Blend fenugreek leaves with heavy cream or whole milk until smooth. Strain the mixture through a fine-mesh sieve into a bowl.
6. Serve the Saltah warm, topped with the fenugreek froth.
Cooking Time: 30 minutes (including soaking time)
Spicy Yemeni Chicken Mandi
Experience the bold flavors of Yemen with this aromatic and spicy chicken mandi recipe.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups basmati rice
– 4 cups chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together onions, garlic, ginger, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
3. Add the chicken pieces to the bowl and toss until well coated with the spice mixture.
4. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken pieces on all sides, about 5 minutes per side.
5. Remove the browned chicken from the pot and set aside.
6. Add the remaining 1 tablespoon of olive oil to the pot. Cook the basmati rice according to package instructions using the chicken broth instead of water.
7. Return the chicken to the pot and simmer, covered, for 30-40 minutes or until the chicken is cooked through and the rice is tender.
Cooking Time: 1 hour
Serve: Garnish with chopped parsley, if desired. Serve hot with additional basmati rice on the side, if preferred.
Traditional Yemeni Lamb Haneeth
Haneeth is a beloved Yemeni dish that combines the tender flavor of lamb with aromatic spices and fragrant herbs. This recipe is a classic take on this traditional Yemeni comfort food.
Ingredients:
– 1 kg lamb shoulder or shanks, cut into large pieces
– 2 tablespoons olive oil
– 2 onions, chopped
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 tablespoons tomato paste
– 2 cups lamb or beef broth
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh cilantro
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened.
2. Add garlic, cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute.
3. Add lamb pieces and stir to coat with spice mixture. Cook for 5 minutes.
4. Add tomato paste and broth. Bring to a boil, then reduce heat and simmer for 2 hours or until lamb is tender.
5. Stir in parsley and cilantro. Serve hot over rice or with flatbread.
Cooking Time: 2 hours
Yemeni Honey Cake with Cardamom
This traditional Yemeni dessert is a sweet and fragrant treat that combines the richness of honey with the warmth of cardamom.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup honey
– 1/2 cup milk
– 2 large eggs
– 1 teaspoon ground cardamom
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, whisk together melted butter, honey, milk, eggs, and cardamom until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Zurbian Rice with Fragrant Spices
This aromatic rice dish is a flavorful companion to many Middle Eastern-inspired meals. With its blend of spices and toasted rice, it’s sure to become a staple in your kitchen.
Ingredients:
– 1 cup uncooked Zurbian rice (or regular long-grain rice)
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the cumin, smoked paprika, and cinnamon to the saucepan. Cook for 1 minute, stirring constantly.
4. Add the rice to the saucepan and stir to coat with the spice mixture. Cook for an additional 2 minutes.
5. Add the soaked water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
Cooking Time: 20-25 minutes
Yemeni Fahsa with Slow-Cooked Meat
A hearty, comforting Yemeni dish that combines tender meat with flavorful spices and aromatics, served over a bed of fluffy rice.
Ingredients:
– 1 lb beef or lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon coriander powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 2 cups basmati rice
– 2 cups water
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the onions and cook until golden brown, about 5 minutes.
3. Add the garlic, coriander powder, cumin, cinnamon, cardamom, and salt. Cook for 1 minute.
4. Add the meat and stir to coat with the spice mixture. Cover and simmer for 2-3 hours or overnight.
5. Prepare the rice according to package instructions using the water.
6. Serve the slow-cooked meat over the fluffy rice.
Cooking Time: 2-3 hours (or overnight)
Fluffy Yemeni Malawah Bread
A classic Yemeni bread recipe, Malawah is a soft, fluffy, and slightly sweet flatbread that’s perfect for sopping up flavorful stews or serving with your favorite dips. With this simple recipe, you can enjoy the authentic taste of Yemen in the comfort of your own home.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon vegetable oil
– 1 tablespoon sugar
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add the lukewarm water while kneading the mixture until it forms a smooth dough.
3. Add the vegetable oil and sugar; mix well.
4. Knead the dough for 5-7 minutes until it becomes soft and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
6. Preheat a non-stick skillet or griddle over medium heat.
7. Divide the dough into 4-6 equal portions; shape each portion into a ball and flatten slightly.
8. Cook the Malawah breads for 2-3 minutes on each side, until they’re golden brown and puffed up.
Cooking Time: About 15-20 minutes
Yemeni Shakshouka with Hilbeh
Shakshouka is a popular Yemeni dish that’s perfect for brunch or breakfast. This recipe combines the flavors of eggs, tomatoes, and spices with the comforting warmth of hilbeh (a type of flatbread).
Ingredients:
– 4 large eggs
– 2 medium tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2-3 pieces of hilbeh (or flatbread)
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
3. Add the diced tomatoes, cumin, paprika, salt, and pepper. Cook for 5-7 minutes or until the tomatoes start to break down.
4. Crack in the eggs and stir gently to distribute them evenly among the tomato mixture.
5. Cook for an additional 2-3 minutes or until the whites are set and the yolks are still slightly runny.
6. Warm the hilbeh by wrapping it in foil and heating it in the oven for a few minutes.
7. Assemble the Shakshouka by placing a piece of warmed hilbeh on top of each egg mixture, then garnish with fresh parsley or cilantro.
Cooking Time: 15-20 minutes
Yemeni Aseedah with Honey Drizzle
A traditional Yemeni dessert, Aseedah is a sweet and crispy pastry filled with dates, nuts, and spices. This recipe adds a touch of honey to give it an extra layer of flavor.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup ghee or vegetable oil
– 1/2 cup chopped dates
– 1/2 cup chopped walnuts or almonds
– 1 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and ghee or oil. Mix until crumbly.
3. Add chopped dates, nuts, cardamom, and cinnamon. Mix well.
4. Roll out the mixture into thin sheets, about 1/8 inch thick.
5. Cut into desired shapes (e.g., squares or diamonds).
6. Bake for 15-20 minutes, or until golden brown.
7. Drizzle with honey while still warm.
Cooking Time: 15-20 minutes
Enjoy your delicious Yemeni Aseedah with Honey Drizzle!
Yemeni Fish Stew with Spicy Tomato Sauce
This hearty stew is a staple of Yemeni cuisine, combining the freshness of fish with the bold flavors of spicy tomato sauce. Serve over rice or with crusty bread for a satisfying meal.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into 2-inch pieces
– 2 medium tomatoes, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups water
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add the fish, diced tomatoes, salt, and black pepper. Stir to combine.
5. Pour in the water and bring to a simmer.
6. Reduce heat to low and cook until the fish is cooked through, about 15 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 20-25 minutes
Yemeni Harees with Ground Wheat and Meat
Harees is a traditional Yemeni dish made with ground wheat and meat, often served during special occasions and celebrations. This hearty porridge is slow-cooked to perfection, resulting in a flavorful and comforting meal.
Ingredients:
– 1 cup ground wheat (also known as durra)
– 1 pound lamb or beef, finely chopped
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon coriander
– Salt and black pepper, to taste
– 4 cups water
– 2 tablespoons ghee or vegetable oil
Instructions:
1. In a large pot, heat the ghee or oil over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks.
5. Add the cumin, coriander, salt, and black pepper. Stir to combine.
6. Add the ground wheat and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
7. Add the remaining 2 cups of water and continue to simmer for an additional 30-40 minutes, or until the harees has reached your desired consistency.
Cooking Time: Approximately 1 hour and 15 minutes
Yemeni Samak Mofa with Tahini Sauce
This traditional Yemeni dish is a flavorful and aromatic fish stew cooked with tender loving care, served with a creamy tahini sauce that complements the delicate flavors of the fish.
Ingredients:
– 1 lb of fish (any white fish works well), cut into small pieces
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1/4 cup of vegetable oil
– 1 teaspoon of ground cumin
– 1/2 teaspoon of ground coriander
– Salt and black pepper to taste
– 2 tablespoons of tahini paste
– 2 tablespoons of lemon juice
– 1/4 cup of water
Instructions:
1. Heat the oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic, cumin, coriander, salt, and pepper. Cook for 1 minute.
3. Add fish and cook until browned on all sides.
4. Pour in water and lemon juice. Bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the fish is cooked through.
6. Meanwhile, mix tahini paste with 2 tablespoons of water to achieve a smooth consistency.
7. Serve the Samak Mofa hot with a dollop of tahini sauce on top.
Cooking Time: 20-25 minutes
Yemeni Jachnun with Tomato Dip
A classic Yemeni snack, jachnun are flaky, cheesy pastries that pair perfectly with a tangy tomato dip.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1/4 cup grated mozzarella cheese
– 1/4 cup chopped fresh parsley
– Vegetable oil for frying
– Tomato Dip (see below)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough.
3. Knead the dough for 5 minutes until smooth.
4. Divide the dough into small balls, about the size of a golf ball.
5. Roll out each ball into a thin circle (about 1/8 inch thick).
6. Place a spoonful of mozzarella cheese in the center of each circle.
7. Fold the dough over the cheese to form a triangle or a square shape.
8. Fry the jachnun in hot oil until golden brown, about 2-3 minutes on each side.
9. Drain excess oil and serve warm with Tomato Dip.
Tomato Dip:
– 1 cup cooked tomatoes
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– Salt to taste
Combine all ingredients in a bowl and stir well. Serve chilled or at room temperature alongside your jachnun.
Yemeni Thareed with Layered Bread
Thareed is a traditional Yemeni stew that’s slow-cooked to perfection. This recipe combines tender meat and vegetables with the crusty texture of layered bread, making it a satisfying meal for any occasion.
Ingredients:
– 1 pound beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 large tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper to taste
– 4-6 pieces of layered bread (see note)
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, meat, cumin, coriander, turmeric, salt, and pepper. Cook until the meat is browned, breaking it up with a spoon as needed.
3. Add the tomato and 2 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Meanwhile, prepare the layered bread by tearing it into bite-sized pieces.
5. To serve, place a portion of the thareed over the bread pieces.
Cooking Time: About 1 hour and 15 minutes
Yemeni Bint Al-Sahn with Clarified Butter
Yemeni Bint Al-Sahn with Clarified Butter Recipe
Summary: A traditional Yemeni dessert, Bint Al-Sahn is a crispy and flaky pastry filled with clarified butter and nuts. This recipe brings together the classic flavors of Yemen in a sweet and satisfying treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup ghee or vegetable oil
– 1/2 teaspoon salt
– 1/4 cup lukewarm water
– Clarified butter (ghee), melted
– Chopped nuts (almonds or pistachios)
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add lukewarm water to the flour mixture, kneading until a dough forms.
3. Divide the dough into 4-6 equal pieces, depending on desired thickness.
4. Roll out each piece into a thin sheet.
5. Brush melted clarified butter onto the center of each sheet, leaving a 1-inch border.
6. Sprinkle chopped nuts over the butter.
7. Fold the dough over the filling to form a triangle or square shape.
8. Seal edges by pressing with fingers or a fork.
9. Heat oil in a deep frying pan and fry pastries until golden brown (5-7 minutes).
10. Drain on paper towels, dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Yemeni Shafout with Yogurt and Greens
Yemeni Shafout with Yogurt and Greens: A Refreshing and Nutritious Dish
Shafout is a traditional Yemeni dish that combines the creaminess of yogurt with the freshness of greens, making it a perfect accompaniment to any meal.
Ingredients:
– 1 cup plain yogurt
– 2 cups mixed greens (such as kale, spinach, and collard greens)
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine the yogurt, mixed greens, and parsley.
2. Squeeze the lemon juice over the top and sprinkle with salt and pepper to taste.
3. Drizzle the olive oil over the mixture and toss gently to combine.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 5 minutes
Note: You can customize the recipe by adding other ingredients such as chopped cucumbers, tomatoes, or bell peppers to suit your taste.
Yemeni Kubaneh with Hard-Boiled Eggs
This traditional Yemeni bread is often served with a variety of toppings, including hard-boiled eggs for added protein and flavor. In this recipe, we’ll combine the two to create a satisfying breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 cup lukewarm water
– 2 hard-boiled eggs, sliced
– Optional toppings: olive oil, za’atar, parsley
Instructions:
1. In a large mixing bowl, combine flour, yeast, salt, and sugar.
2. Gradually add lukewarm water to form a dough.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough and shape into small balls.
7. Place the balls onto a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes or until golden brown.
9. Serve warm with sliced hard-boiled eggs and your choice of toppings.
Cooking Time: 20-25 minutes
Yemeni Masoub with Banana and Dates
This traditional Yemeni dessert, Masoub, gets a delicious twist by combining sweet bananas and dates for a unique flavor profile. Perfect as a snack or dessert, this treat is sure to delight!
Ingredients:
– 4 ripe bananas
– 1 cup pitted dates (Medjool or Barhi work well)
– 1/2 cup ghee or vegetable oil
– 1 tablespoon rose water
– Pinch of salt
– Optional: chopped nuts or pistachios for garnish
Instructions:
1. Peel the bananas and slice them into 1-inch pieces.
2. In a pan, heat the ghee or oil over medium heat.
3. Add the sliced bananas and cook until they start to caramelize (about 5 minutes).
4. Stir in the pitted dates, rose water, and salt.
5. Continue cooking for an additional 2-3 minutes, stirring frequently, until the mixture thickens slightly.
6. Remove from heat and let cool slightly.
7. Serve warm or at room temperature, garnished with chopped nuts if desired.
Cooking Time: 10-12 minutes
Yemeni Lahoh with Spicy Sambal
A staple in Yemeni cuisine, Lahoh is a crispy, flaky flatbread that pairs perfectly with a spicy kick from the accompanying Sambal. This recipe combines traditional flavors with ease of preparation for a delicious and authentic Yemeni experience.
Ingredients:
For Lahoh:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
For Spicy Sambal:
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1-2 teaspoons Yemeni chili powder (or substitute with cayenne pepper)
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add lukewarm water and mix until dough forms.
3. Knead the dough for 5 minutes, then rest for 30 minutes.
4. Divide the dough into small balls and roll out each ball into a thin circle (about 1/8 inch thick).
5. Heat a non-stick skillet or griddle over medium heat. Cook Lahoh for 2-3 minutes on each side, until crispy and golden brown.
For Spicy Sambal:
1. Heat oil in a small pan over medium heat.
2. Add garlic, onion, and chili powder. Cook for 2-3 minutes or until the mixture is fragrant.
3. Season with salt to taste.
4. Serve Lahoh with warm Sambal spooned on top. Garnish with fresh cilantro leaves if desired.
Cooking Time:
– Lahoh: 10-12 minutes
– Spicy Sambal: 5-7 minutes
Yemeni Maraq with Fragrant Broth
A traditional Yemeni dish, Maraq is a hearty stew made with tender meat and fragrant spices. This recipe combines the rich flavors of beef, aromatic spices, and saffron-infused broth for a truly satisfying meal.
Ingredients:
– 1 pound beef brisket or shank, cut into large pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and saffron mixture. Cook for an additional minute.
3. Add beef pieces and cook until browned on all sides, about 5-7 minutes.
4. Add diced tomatoes, beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
5. Garnish with fresh herbs and serve hot.
Cooking Time: 1 hour
Summary
Discover the rich flavors and aromas of Yemeni cuisine with these 20 authentic recipes. From hearty stews to sweet treats, each dish showcases the country’s unique blend of Middle Eastern and African influences. Try making Yemeni Saltah with its tangy fenugreek froth, or Spicy Yemeni Chicken Mandi with its aromatic spices. Other highlights include Traditional Yemeni Lamb Haneeth, Yemeni Honey Cake with Cardamom, and Zurbian Rice with Fragrant Spices. Whether you’re looking for comfort food or a sweet indulgence, these recipes will transport your taste buds to the vibrant markets of Yemen.
