Yemen
Fiery fenugreek stews, tandoor breads and mountain honey; the ancestral homeland of coffee and mocha. That is the short version of what Yemen cooks. Look for Saltah (bubbling meat stew topped with whipped fenugreek froth; national lunch), Mandi (lamb and rice smoked in underground tandoor pit; Hadhramaut origin) and Bint al-sahn (layered flaky bread drenched in Sidr honey and nigella seeds). Yemen’s national dish: meat stew brought bubbling to the table in a soapstone bowl under whipped fenugreek hulba. This atlas has 30 Yemen dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Kabda
Lamb liver fried hard with tomato, chilli and cumin, scooped up with bread. Ready in 20 minutes prep and 15…
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Khamir
Slightly sweet fermented dough bread, soft and dark, eaten with honey or tea. Ready in 30 min prep and 25…
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Laban
Salted drinking yoghurt served ice cold with machboos and grilled fish. Ready in 5 min prep and none cooking. Serves…
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Lahoh
Spongy fermented pancake eaten with honey, ghee or stew. Ready in 15 min prep and 20 min cooking. 8 pancakes.…
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Malooj
Thick soft round bread baked against the wall of a clay mofa oven. Ready in 20 minutes prep and 25…
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Malawah
Flaky layered flatbread from the clay oven. Ready in 40 min prep and 20 min cooking. 6 pieces. A bread…
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Masoub
Mashed banana with crumbled bread, cream and honey. 15 min to prepare. 4 servings. A breakfast recipe from Saudi Arabia.
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Qishr
Spiced coffee-husk infusion with ginger; homeland of coffee. Ready in 5 min prep and 15 min cooking. 4 cups. A…
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Rashoosh
Very thin crisp flatbread scattered with sesame and nigella, baked in a clay oven. Ready in 30 minutes prep and…
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Sabaya
Layered pastry sheets baked with cream and drenched in honey. Ready in 1 hr prep and 40 min cooking. 8…