20 recipes
Brown lentils simmered with onion, tomato, garlic and hawaij until thick and creamy, scooped up with hot bread.
A smooth, elastic wheat dough cooked in water and beaten into a dome, with ghee poured into its centre and dipped into broth.
Small fried fritters of ground black-eyed peas with onion, garlic, green chili and cumin, crisp outside and soft inside.
A thick Yemeni stew of chicken and vegetables with tomato, garlic and hawaij, eaten with bread or rice.
Spice-rubbed chicken roasted in the oven over basmati rice cooked with cardamom and dried lime, with an optional charcoal smoke that brings it close to real mandi.
Chicken marinated in yogurt and spices, layered with basmati rice, golden potatoes, crisp fried onions and saffron.
Simmered, shredded lamb cooked down with tomato, garlic and hawaij into a thick bubbling stew, crowned with whipped fenugreek.
White beans simmered in a tomato sauce with onion, garlic, green chili and hawaij, eaten hot with bread.
Pieces of bread toasted in ghee with onion, tomato and green chili, then tossed with eggs until set — a quick, filling Yemeni breakfast.
A lamb shoulder rubbed with garlic and spices and cooked very slowly in a low, sealed oven until the meat falls off the bone.
A thin, spongy Yemeni flatbread full of holes, cooked on one side only and used to scoop up saltah, lentils and stews.
Tender bone-in lamb simmered with whole spices and then roasted until browned, served over basmati rice cooked in the lamb's own broth.
A clear lamb broth fragrant with Yemeni hawaij and coriander, sipped hot from cups before or with the meal, with the tender meat served alongside.
Spicy Yemeni sahawiq of green chili, coriander, garlic and tomato, mixed with crumbled white cheese and scooped up with bread. No cooking needed.
A thick, bubbling lamb-broth stew with tomato and Yemeni hawaij, crowned with whipped green fenugreek foam.
Fish steaks coated in a paste of garlic, cumin, turmeric and chili, roasted at high heat until the edges char.
Spongy lahoh bread soaked in cold buttermilk seasoned with garlic, green chili and cumin, topped with mint, coriander, green onion and cucumber. Cool and refreshing.
A thick soup of cracked wheat and lamb with hawaij and cardamom, cooked slowly until smooth and comforting.
Paper-thin layers of dough brushed with ghee, baked until puffed and golden, then drenched in honey and sprinkled with nigella seeds.
A light, spongy semolina cake made with whipped eggs and cardamom, soaked in syrup straight from the oven until soft and moist.
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Recipes from Yemen
