Yemeni

Fried triangular fritters stuffed with spicy minced meat. A crispy and flavorful appetizer.

Fried pastry triangles filled with melted cheese. Crispy on the outside and creamy on the inside.

A clear and fragrant Yemeni meat broth. Served hot, this soup is rich in sweet spice flavors.

Traditional dish of lamb and saffron-spiced rice, slow-cooked in an earth oven (Tandoor/Mandi). The meat is extremely tender and fragrant.

An aromatic rice dish similar to biryani, with lamb, onions, and potatoes. The rice has a distinctive smoky flavor.

A classic from the Arabian Peninsula, this dish combines rice and lamb simmered with spices. Garnished with raisins and almonds for a sweet and savory touch.

Slow-roasted meat (Hanith) for a melt-in-your-mouth texture, served with rice. The cooking preserves all the meat's juices and flavor.

Lamb cooked stewed (often wrapped) with potatoes and onions. This method makes the meat particularly juicy and tender.

A rich lamb stew or soup traditionally cooked in a stone or clay pot (Bourma). Served with rice.

Chicken stew simmered in a spicy tomato sauce with potatoes and aromatics. Traditionally enjoyed with Yemeni flatbread (Maloug) or rice.

Salmon stew prepared with a rich tomato sauce, garlic, and coriander. A flavorful saucy dish served with bread or rice.

Shrimp simmered in a sauce of fresh tomatoes, onions, and herbs. Served hot with your choice of side.

Hearty meat stew with vegetables and tomato sauce. This dish is served with rice and Yemeni Maloug bread.