A FOOD TRADITION
Yemeni Cuisine
Yemeni cuisine combines hearty meat stews, fermented breads, grain dishes, legumes, and sweet bread-based preparations across the country.
Dishes linked to this cuisine
1–12 of 17
Areek
Areek is a Yemeni dish of bread or wheat dough mashed with banana and dates and finished with honey and cream.
Aseedah
A thick cooked flour preparation traditionally made into a soft dough or porridge and served warm with butter or a sweet accompaniment.
Bajiya
A Djiboutian fried bean fritter made from seasoned black-eyed-pea batter with onion, garlic, cilantro, and chili.
Bint al-Sahn
Bint al-Sahn is a Yemeni layered honey bread made from thin wheat dough enriched with egg and ghee and topped with honey and sesame seeds.
Fahsa
A Yemeni lamb stew made by simmering tender meat in broth and serving it with whipped fenugreek, chili, tomato, and herbs.
Lahoh
Lahoh is a fermented Yemeni spongy flatbread made from wheat flour, water, yeast, and salt and cooked on a hot surface.
Malawah
Malawah is a soft, slightly sweet Somali-style pan-cooked flatbread or pancake made from wheat flour, sugar, and oil.
Masoub
A Yemeni breakfast dish of torn wheat-flour flatbread mashed with banana and commonly finished with cream and honey.
Mutabbaq
A Yemeni stuffed folded pancake or flatbread commonly filled with wheat-flour dough, egg, minced beef, onion, and green onion before pan-cooking.
Oqdah
Oqdah is a Yemeni meat stew braised with tomato, onion, garlic, green chile, cumin, and oil until richly flavored.
Saltah
A Yemeni stew of meat broth and vegetables, typically finished with whipped fenugreek and often served with spicy green chili relish.
Sambusa
Sambusa is a crisp filled pastry commonly prepared with a seasoned minced-meat or lentil filling inside a wheat-flour wrapper.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.