Al-Saddah Restaurant Yéménite

A complete meal deal for lunch. Includes a choice of main courses with either an appetizer or a dessert, plus a drink.

A fresh and crunchy salad made of finely diced vegetables. Simply seasoned with lemon and oil for a light, tangy taste. Perfect to whet your appetite.

Triangular fried pastry turnovers filled with a savory spiced meat filling. The pastry is thin and crispy. Eaten with fingers as an appetizer.

A clear and light meat broth, flavored with mild spices. It can be drunk as a soup or used to moisten rice and bread. Comforting and digestive.

A fresh sauce made from creamy yogurt and crunchy cucumber pieces. Mint adds an herbaceous note. Ideal for mellowing spicy dishes.

Crumbled bread soaked in hot broth until soft. Tender texture and savory stewed meat flavor. A simple and nourishing dish.

A smooth puree of chickpeas and sesame paste (tahini). Rich, nutty, and slightly lemony flavor. Enjoyed by dipping flatbread.

A colorful Lebanese salad mixing fresh vegetables and crispy fried bread pieces. Seasoned with sumac for a characteristic tangy touch. Varied texture and invigorating taste.

A very green salad dominated by fresh chopped parsley and mint, with a little fine bulgur. Very lemony and herbaceous. A light and fragrant starter.

Also called Baba Ganoush, it's a roasted eggplant puree with a distinctive smoky flavor, mixed with sesame paste. Creamy texture and deep flavor. Excellent with bread.

A tasting platter featuring the most popular cold appetizers. Allows you to sample different textures and flavors, from creamy hummus to fresh tabbouleh. Ideal for sharing.

Yemen's national dish. A rich stew served bubbling in a hot stone bowl (madara), often topped with a fenugreek foam (holba). Complex and spicy flavor, to be eaten with bread.

Eggs gently cooked in a tomato sauce simmered with peppers and spices. A flavorful and juicy vegetarian dish. Enjoyed by dipping bread.

A hearty dish based on stewed fava beans, mashed and seasoned with spices and aromatics. Creamy texture and earthy flavor. A Middle Eastern breakfast or dinner classic.

A variation of Foul (fava bean stew) enriched with eggs. A protein-rich dish, served hot and well-seasoned. Ideal for a hearty meal.

White or red beans cooked with scrambled or poached eggs in the sauce. A flavorful mix of legumes and eggs, enhanced by vegetables.

Tender veal pieces quickly sautéed with fresh vegetables. A dry dish (without abundant sauce) but juicy thanks to the tomatoes. Rich grilled meat flavor.

Diced veal liver sautéed with Yemeni spices. Tender texture and characteristic iron taste, balanced by onions and spices. Very popular in Yemen.

A vegetarian stew of white or red beans in a creamy tomato sauce. Slow-cooked until the beans are tender. Simple and comforting.

Simply prepared eggs, often fried or scrambled, with local spices. Served as a light main course with traditional bread.

A mix of sautéed lamb offal with spices. Offers a variety of textures and intense flavors for meat lovers. Rich and nourishing.

A 'dry' (nashif) version of the bean stew, where the sauce is reduced until absorbed, concentrating the flavors. Served with eggs for added substance.

Bean stew enriched with small pieces of stewed meat. A complete dish combining vegetable and animal protein in a creamy sauce.

The fava bean dish (Foul) enhanced with tahini (sesame paste), making it richer and creamier with a nutty note. Delicious with warm bread.

Lamb specialty slow-cooked in a traditional oven (tandoor). The meat is extremely tender and falls off the bone. Served with very aromatic long-grain rice.

A festive dish originating from Hadhramaut. Meat and rice are cooked together in an underground oven, allowing the meat fat to flavor the rice. Slightly smoky and spicy flavor.

Lamb cooked wrapped (often in foil or leaves) and buried in embers or pressure-cooked. The meat is juicy and infused with vegetable aromas.

A rich stew or soup where lamb is boiled for a long time until tender in a vegetable broth. Healthy, light, and very flavorful.

The Yemeni version of Biryani. Rice and lamb cooked with yogurt and a special spice blend, resulting in a creamy and very fragrant dish. Often contains tender potatoes.

An intense stew of shredded lamb cooked until it falls apart, served sizzling in a stone bowl. It's a very hot and spicy dish, traditionally eaten with flatbread.

Chicken traditionally cooked in a tandoor, giving it a golden skin and tender meat. Served on a bed of basmati rice flavored with mild spices.

Chicken slow-cooked (en papillote) to retain all its moisture. The meat is very tender and flavored by the vegetables it cooks with.

Chicken cooked over charcoal or hot stones. Crispy skin and a pronounced smoky flavor. Usually served with rice.

A smaller portion of the classic Mandi, including a tender and flavorful chicken thigh with its portion of aromatic rice.

Classic rotisserie chicken, seasoned with house spices. The skin is golden brown and the meat remains juicy.

Whole fish opened butterfly-style, coated in a red spicy marinade and cooked in an clay oven (mofa). Firm flesh and smoky, spicy flavor.

Shrimp cooked in a rich and spicy tomato sauce. A flavorful seafood dish that pairs well with rice or bread.

A unique dish combining fish with a preparation based on bread and dates (Fata), all enhanced by fenugreek. A surprising mix of savory and sweet flavors.

A variation of the previous dish using banana instead of dates, mixed with bread. Although sweet, this rich and dense dish is served here as a main course or substantial side.

A stew or sauté of various seasonal vegetables (potatoes, carrots, zucchini, etc.) cooked with Yemeni spices. A complete and fragrant vegetarian dish.

Flaky and warm Yemeni bread, served with melted butter and sprinkled with aromatic nigella seeds. Ideal for accompanying stews.

Portion of classic French fries, freshly cut and fried.

A rich and dense Yemeni royal dessert. Made from a puree of hot dates and brown bread, enriched with butter and sometimes cream and honey. Very energizing.

Arika dessert variation using mashed bananas instead of dates. Creamy texture and mild fruity taste. Served hot or warm.

Also called Masoub. A rustic mix of crumbled flatbread and ripe bananas, drizzled with honey. A very popular traditional sweet.

Simple dessert made from crumbled bread mixed with dates and melted butter. Natural caramel flavor from the dates.

Middle Eastern pastry made of crispy angel hair (kataifi) or semolina, filled with melted cheese or cream, and soaked in sweet orange blossom syrup.

A rich and refreshing smoothie or thick juice mixing sweet mango pulp with milk. Rich texture and refreshing.

Creamy drink made from blended bananas and milk. Sweet and energizing.

Freshly squeezed orange juice. Vitamin-rich and natural.

A very creamy drink made from blended avocado with milk and often a little sugar or honey. Very nourishing, almost like a dessert.

Traditional drink made from yogurt, water, and a pinch of salt. Thirst-quenching and excellent with meat dishes.

A signature non-alcoholic cocktail of the restaurant, likely a mix of several fresh fruit juices.

Classic sparkling sodas (cola, lemonade, etc.).

Individual bottle of mineral water.

Brewed black tea, served hot. May be lightly flavored according to local tradition.

Rich and sweet milk tea, simmered with spices like cardamom and cloves. Similar to Chai but with a distinctive Yemeni flavor.

Strong black coffee made with an espresso machine.

A large, strong black coffee.

Hot milky drinks. Cappuccino has milk foam, cream coffee is a classic coffee with milk, and hot chocolate is a sweet cocoa drink.