Yemeni Cuisine (Middle Eastern Cuisine – Minipedia)

MartabakMartabak is a roti-like stuffed and fried pancake which is often served as a popular street food item in countries such as Saudi Arabia, Yemen, Indonesia, and Malaysia. Although the fillings may vary, some of the most popular ones include ground meat, eggs, garlic, onions, peppers, curry, and ghee.

Fresh herbs such as coriander and mint are often used for additional flavoring. The flatbread dough is supposed to be
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MaraqMaraq is a delicate and aromatic Yemeni lamb (or chicken) broth soup that is traditionally served at the beginning of the meal. Each family and restaurant makes a different maraq stock, so it may be simmered with garlic, turmeric, onions, coriander, pepper, or cinnamon, depending on personal preferences.

The stock can also act as a base for numerous other dishes, such as salta, a stew that is also the national
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ZhougZhoug is a traditional Middle Eastern sauce and condiment that's believed to originate from Yemen, but it's also very popular in Israel. The sauce is usually made from green or red hot peppers, garlic, coriander, cumin, cardamom, salt, and various spices.

There are many versions of the sauce, so people often add other ingredients into it, such as mint or lemon juice. What is important
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MadfoonMadfoon is one of numerous Arabian meals made with a combination of meat and rice. This signature dish is differentiated by a cooking technique in which the marinated meat is cooked in an underground hole where it is placed on the sand and surrounded by charcoal.

The smoke and heat slowly cook the meat, keeping it succulent and tender while providing it with
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MandiMandi is Yemen's national dish (also popular in Saudi Arabia), consisting of lamb or chicken meat, fragrant basmati rice and a mixture of various spices. If lamb is used in the dish, it should be small-sized and as young as possible, to further enhance the flavors.

To make mandi, the meat should be cooked in the tandoor,
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JachnunJachnun is a slow-cooked, rolled dough dish from the cuisine of Yemenite Jews, prepared for consumption on Shabbat morning and today widely eaten in Israel. It consists of thinly stretched dough brushed with fat, rolled tightly, placed in a pot, and cooked at low heat overnight until it becomes soft, amber-colored, and slightly sweet.

Its development took place among Jewish communities in Yemen,
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Sayadiyah
This traditional combination of rice and fish is typically prepared with white fish such as sea bass or red snapper. The fish is fried or baked separately, while the rice is cooked in a special fish broth that is prepared with fried onions and bahārāt - a traditional spice blend that usually employs allspice, peppercorns,
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ShakshoukaShakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.

Eggs are then
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MalawachMalawach is a laminated flatbread that originated among Yemenite Jewish communities and is now widely eaten in Israel, where it has become a common household and street-food item. It comes from a culinary context in Yemen where dough-based dishes that relied on layering and frying were common in home kitchens, and Jewish communities preserved specific styles of preparation that later spread as migration increased during the twentieth century.<br
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KubanehKubaneh is a popular Yemeni-Jewish bread consisting of flour, sugar, salt, and butter. It is traditionally served warm for breakfast. The bread comes in two varieties: folded (the dough is shaped into balls, combined with butter, and rolled in a spiral) and monkey bread (balls of dough are dipped in butter and placed in the pan).
Kubaneh is often topped with powdered sugar or served with tomato salsa.

SaltahSaltah is the national dish of Yemen, a hearty stew usually eaten for lunch. It can be prepared with or without meat. The key ingredients in saltah are hilbeh, a condiment based on fenugreek, and zhug, a condiment consisting of chillies, oil, cumin, garlic and coriander.

Hilbeh and zhug are added to the brown stew that often contains lamb or chicken meat, if used at all. It is quite likely that
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MaloogaMalooga is a yeasted Yemeni flatbread that is traditionally baked in a taboon. It consists of flour, yeast, water, salt, oil, and dark clarified butter known as semn. The bread has a status of being an inexpensive item for the poor people of Yemen.
Malooga is often consumed with buttermilk, beans, and eggs, but it is also used in a popular Yemeni Ramadan dish called shafuta.

MasoubMasoub is a Yemeni dessert that is popular throughout the Arabian peninsula. In its basic form, the dish consists of mashed bananas and bread that are usually enriched with butter, cream, spices, honey, and dates. Masoub is traditionally served on large plates, and it is meant to be enjoyed as a communal meal.
It is often served as a breakfast dish, and usually comes garnished with cream, condensed milk, nuts, or
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AreekaAreeka is a traditional dessert that is prepared with a combination of mashed dates and crumbled bread such as khubz, while the additions usually include cream, condensed milk, honey, and spices. This filling dessert can be enjoyed for breakfast or as a light snack, and it is typically drizzled with honey and garnished with slivered almonds.
Interestingly, some variations are topped with grated cheese.

Bint al-SahnBint al-Sahn, also known as Yemeni honey cake, consists of multiple thin layers of dough brushed with ghee (clarified butter), baked until golden, and then drizzled with honey. The top of the pastry is glazed with an egg wash and topped with nigella seeds.

Bint al-Sahn is known for its flaky, buttery texture and sweet flavor, making it a popular dessert or treat, especially
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HaneethHaneeth is a traditional dish from the Asir region of Saudi Arabia and Shabwah / Hadramout region of Yemen, popular across the Arabian Peninsula. It features slow-roasted, spice-rubbed lamb, typically cooked in a Tannour oven, served on a bed of rice. It is cooked in a tannour oven and has a different spice rub. Haneeth is usually served on a plate of rice.
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Aseeda (Asida)Aseeda or asida is a moist, pasty dough consisting of wheat flour or sorghum, water, yogurt, salt and sunflower oil that is then served with a variety of accompaniments, such as honey, butter, dates or even a savory version with meat stew, depending on regional preferences.

The dish is traditionally eaten without any utensils. Using only one's fingers, aseeda is eaten
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LahohLahoh is a spongy flatbread popular throughout Somalia, Ethiopia, and Djibouti, among others. It is characterized by its circular shape with numerous holes on the surface. This pancake-like bread is made with plain flour, unlike its cousin injera which is usually made with teff flour.

Lahoh can be consumed with both sweet and savory ingredients and dishes such as honey, sugar, stews, or soups.

Qishr is a traditional Yemeni infusion made with coffee husks, ginger, sugar, and sometimes cinnamon. In the past, qishr was used by Muslim dervishes as a part of religious ceremonies, but nowadays it is considered a universal drink which is consumed instead of coffee because it is less expensive.
In Yemen, qishr is traditionally consumed hot and sweetened, and it is typically served to guests as a sign of hospitality.

Shahi haleeb is a traditional spiced milk tea, known for its soothing and aromatic flavors. It is made by simmering milk with a blend of spices such as cardamom, cloves, and sometimes saffron, along with black tea leaves. Sweetened with sugar or honey, shahi haleeb is a popular beverage enjoyed in Yemen, especially in the mornings or evenings.
The rich combination of
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