Al-saddah Yemeni restaurant

A large, complete Yemeni breakfast platter containing a variety of traditional dishes such as liver, maqlaba meat, eggs, and hummus. Served with large malooh bread.

Simple fried eggs without whisking the yolk. Usually served with bread.

Boiled eggs.

A disc of scrambled and fried eggs.

A popular Yemeni dish consisting of scrambled eggs with vegetables topped with a layer of creamy liquid cheese.

Scrambled eggs cooked with tomato sauce, onions, and spices.

Eggs cooked on a griddle in the Adani style with spices.

Eggs cooked in the oven and topped with cheese.

A mixed platter containing a variety of cold appetizers such as hummus, mutabal, and tabbouleh.

A refreshing green salad mainly composed of arugula leaves with onions and lemon.

A Levantine salad based on chopped parsley, bulgur, tomatoes, olive oil, and lemon.

A traditional salad of finely chopped cucumber, tomatoes, and lettuce with a lemon dressing.

Grape leaves stuffed with a mixture of rice and herbs, slow-cooked with olive oil and lemon.

Creamy appetizers made from ground chickpeas and tahini.

Assorted salad special to the restaurant.

Grilled and mashed eggplant mixed with tahini and yogurt, characterized by a smoky flavor.

A very large barbecue feast containing 12 skewers of various types of meat and chicken, served with a selection of appetizers, bread, and potatoes.

A medium-sized barbecue platter containing 6 mixed skewers with bread and hummus.

A single barbecue platter containing 4 mixed skewers with bread.

Marinated chicken pieces grilled on charcoal on skewers.

Small marinated meat pieces grilled on charcoal.

Minced and seasoned chicken grilled on skewers.

Minced and seasoned meat grilled on skewers.

Small pieces of meat cooked with vegetables and spices in a stew until thickened.

A traditional Yemeni meat stew served very hot in a stone pot (Madra), often topped with fenugreek foam.

Fish stew cooked with tomato sauce, vegetables, and spices.

Shrimp stew cooked in a rich, spiced sauce.