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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Sahawiq
Fresh green chili-tomato relish, ancestor of zhug. 20 min to prepare. About 300 ml. A sauce & condiment recipe from…
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Sambusa
Deep-fried triangle of pastry stuffed with spiced beef or beans. Ready in 50 min prep and 30 min cooking. About…
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Shafut
Lahoh soaked in minty spiced buttermilk, served cold. Ready in 30 minutes prep and 20 minutes cooking. Serves 6. A…
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Shurba
Cracked wheat or oat soup with lamb, drunk at sunset in Ramadan. Ready in 20 minutes prep and 1 hour…
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Sidr honey
Dark aromatic honey from jujube blossom, eaten by the spoonful. no preparation to prepare. A jar. A sauce & condiment…
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Zalabia
Coils of batter fried crisp and soaked in saffron and cardamom syrup. Ready in 20 min prep and 25 min…
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Zurbian
Adeni layered rice with lamb, potatoes, saffron and yoghurt. Ready in 40 minutes prep and 2 hours cooking. Serves 8.…