Yemen
Samak Mofa
Whole fish rubbed with chilli, cumin and garlic and slapped onto the inside wall of a clay tandoor oven to cook.
western-asia
Yemen
Explore 49 foods connected to Yemen, from everyday staples to rare local specialties.
49 foods12 leading categories1 Essentials guides
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The local shortlist
Yemen Essentials
11 editor-selected foods for understanding the place through what people eat.
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The full directory
Traditional foods from Yemen.
49 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Guadeloupe
Samosa
समोसा
A crisp South Asian pastry is folded around spiced potato, peas, onion, or meat, then fried and served with chutney
Yemen
Shafut
Sheets of lahoh flatbread soaked in seasoned buttermilk with coriander, leek, garlic and green chilli, served cold.
Djibouti
Shahi Haleeb
Black tea boiled with milk, cardamom and a great deal of sugar and served in small glasses all day.
Yemen
Shawiyah
Whole chicken rubbed with hawaij and roasted on a rotisserie, sold with flatbread, sahawiq and a lemon wedge.
Taiz, Yemen
Smoked Taiz Cheese
Jibna madkhana
A firm cow's cheese from the Taiz highlands, smoked over wood until the rind turns dark and the paste takes the smell.
Somalia
Somali Soup
Maraq
A spiced Somali soup or stew of goat, beef, or chicken with vegetables; anchors many Somali meals and changes from region to region; served with rice, canjeero, or pasta; the comfort food of home kitchens; a hot pot that combines meat, vegetables, and aromatic spices; a foundational dish of Somali cuisine; the soup that warms Somali homes.
United Arab Emirates
Thareed
ثريد
Meat and vegetable stew served over pieces of thin bread (rgaag or rakhal) that soak up the flavorful broth, a Ramadan favorite, bread properly soaked but not mushy with rich spiced tomato broth and tender meat.
Yemen
Yemeni Rawani
Rawani
A semolina and coconut cake baked in a tray and soaked in syrup while hot, cut in diamonds.
Yemen
Yemeni Samneh
Samn baladi
Yemeni samneh is clarified butter or ghee, rendered until milk solids separate and the fat takes on a nutty aroma for cooking and finishing dishes.
Israel
Yemenite Soup
מרק תימני
Beef or chicken on the bone simmered with potato, tomato and hawaij spice into a clear golden broth, served with hilbeh and schug.
Algeria
Zalabia
زلابية
Small coils or balls of fermented batter fried until crisp, then soaked in syrup or dusted with sugar at Egyptian sweet shops.
Hadhramaut, Yemen
Zurbiyan
Lamb and rice layered with saffron, yogurt and fried onion and steamed together until the rice takes the colour in patches.