Yemeni cuisine

Culinary traditions of Yemen

Yemeni cuisine is distinct from the wider Middle Eastern cuisines, but with a degree of regional variation. Although some foreign influences are evident in some regions of the country (with Ottoman influences showing in Sanaa, while Indian influence is evident in the southern areas around Aden and Mukalla), the Yemeni kitchen is based on similar foundations across the country.

After Yemen united in 1990, both North and South Yemen had similar cuisines. Despite its regional variations, saltah is considered to be the national dish of Yemen. The most common dishes consumed all over Yemen are made with rice and lamb. There are many ways of preparing lamb in Yemen. In general though, the lamb is usually bone in large chunks. It can be boiled in its broth and called maraq, it can be roasted in an oven like haneeth, or underground like mandi.

Breads are an integral part of Yemeni cuisine, most of which are prepared from local grains. These were almost always baked at home in an earthenware oven called tannour (تنور) in Arabic, the size of each bread roughly being in thickness with a diameter of to
Khobz al tawa, , malooga, kader, kubane, fateer, kudam, khameer, and mulawah Before eating, samneh or oil is added. Some eat ʻaṣīṭ during the afternoon meal (usually scooped up with one's fingers), where soup and meat are served, while others place it in the soup, along with ḥilba ("fenugreek dollop"). Maṭīṭ—a thin, farinaceous dish (porridge), made with ground wheat or barley (maṭīṭ šiʻīr), drunk with samneh, and occasionally with grated onions or sweet marjoram, which gives it a bitter taste. Našūf—a thin, grain based dish (porridge), made with broken wheat, cooked with either samneh, sugar or honey, and sipped from a bowl, usually for breakfast. Villagers cook našūf with sour milk, adding zḥug (a hot cayenne pepper sauce) for added flavoring, a dish known locally as našūf ʻalā zūm.

A spice mixture known as hawaij is employed in many Yemeni dishes. Hawaij includes aniseed, fennel seeds, ginger, and cardamom. Yemeni cuisine is often prepared hot and spicy with the use of chili peppers, cumin, coriander seeds, turmeric, and other spices. and masoob. Masoob is a banana based dessert made from over ripe bananas, ground flatbread, cream, cheese, dates, and honey.

In Yemen, honey is produced within the country, and is considered a delicacy.