Yemeni cuisine

Yemeni cuisineis distinct from the widerMiddle Eastern cuisineswith regional variation. Although some foreign influences are evident in some regions of the country (withOttomaninfluences showing inSanaa, whileIndianinfluence is evident in the southern areas aroundAdenandMukalla), the Yemeni kitchen is based on similar foundations across the country.
The generous offering of food to guests is one of the customs inYemeni culture, and a guest not accepting the offering is considered an insult.Meals are typically consumed while sitting on the floor or ground. Unlike the tradition in most Arab countries, lunch is the main meal of the day in Yemen, not dinner.
In Yemen, many kitchens have atandoor(also calledtannur), which is a round clay oven.
Tomatoes,onions, andpotatoesare some of the staple fruits and vegetables in Yemen.
Chicken,goat, andlambare the staplemeatsin Yemen.They are eaten more often thanbeef.Fishis also eaten, especially in the coastal areas.
Cheese,butter, and otherdairy productsare less common in the Yemeni diet.Buttermilk, however, is enjoyed almost daily in some villages where it is most available. The most commonly usedfatsarevegetable oilandgheeused in savory dishes, whileclarified butter, known assemn(سمن), is the choice of fat used inpastries.
Pork consumption is forbidden to Muslims in Yemen, in accordance withIslamic dietary laws.
Broad beansare used in Yemeni dishes, such asbean salad.Lentilsare also used in dishes such as stews.
Yemeni people prefer to have warm dishes in the morning. Typically, the meal consists of different types of pastries with a cup of Yemeni coffee or tea.
A more hearty meal often includeslegumes,eggs, or even roastedmeatorkebab, which is usually served with a type of bread either aside or as a sandwich. People in Yemen also make a breakfast dish from lamb or beef liver, which is considered a bizarre delicacy to non-Yemenis.
Dishes common at breakfast includemasoub,fatoot,ful medames,mutabbaq, andshakshouka.
Unlike most countries and likeSpainandPortugal, lunch is the main meal of the day in Yemen, not dinner. The largest amount of meat, poultry, and grains are consumed at lunch.
Dishes common at lunch include:
After Yemen united in 1990, both North and South Yemen had similar cuisines. Despite its regional variations,saltahis considered to be thenational dishof 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 calledmaraq, it can be roasted in an oven likehaneeth, or underground likemandi.
Breadsare an integral part of Yemeni cuisine, most of which are prepared from local grains.Unleavenedflatbreadsare common.Ṣalūf, a flatbread made from wheat flour, is the most common of all breadstuffs. The dough is allowed to ferment withḫamīra (yeast), while some would baste the surface of the dough with a prepared batch of unseasonedfenugreek(ḥilba) prior to baking.These were almost always baked at home in anearthenware ovencalledtannour(تنور) in Arabic, the size of each bread roughly being 2 cm (0.79 in) in thickness with a diameter of 20 cm (7.9 in) to 30 cm (12 in).
Khobz al tawa,tameez,malooga,kader,kubane,fateer,kudam,khameer, andmulawahare also popular breads eaten in Yemen.Malooj,khubz, andkhamirare popular homemade breads. Store-boughtpita breadandroti(bread rolls likeFrench bread) are also common.
A spice mixture known ashawaijis employed in many Yemeni dishes.Hawaijincludesaniseed,fennel seeds,ginger, andcardamom.
Yemeni cuisine is often prepared hot and spicy with the use ofchili peppers,cumin,coriander seeds,turmeric, and otherspices.Herbs such asfenugreek,mint, andcilantroare also used.Fenugreek is used as one of the main ingredients in the preparation of a paste or sauce calledholba(also spelledhulba).A popular spice used in breads (includingkubaneandsabayah) isblack cumin, which is also known by its Arabic namehabasoda(habbat as sowda).
Bint al-sahn(sabayah) is a sweet honey cake or bread from Yemeni cuisine.It is prepared from a dough withwhite flour, eggs, andyeast, which is then served dipped in a honey and butter mixture.
Other common desserts include fresh fruit (mangoes,bananas,grapes, etc.),baklawa,basbousa,kunafah,zalābiya,halwa,rawani,andmasoob.Masoobis a banana-based dessert made from over-ripebananas, groundflatbread,cream, cheese,dates, and honey.
In Yemen,honeyis produced within the country, and is considered a delicacy.Locally produced honey is in high demand, and it is also considered as astatus symbolin the country.
Shahi haleeb(milk tea, served afterqat),black tea(withcardamom,clove, ormint),qishr(coffee husks),qahwa(Arabic coffee),karkade(an infusion of dried hibiscus flowers),naqe'e al zabib(cold raisin drink), anddiba'a(squash nectar) are examples of popular Yemeni drinks.Mangoandguavajuices are also popular.
Althoughcoffeeandteaare consumed throughout Yemen,coffee is the preferred drink inSana'a, whereasblack teais the beverage of choice inAdenandHadhramaut. Tea is consumed along with breakfast, after lunch (occasionally with sweets and pastries), and along with dinner. Popular flavorings includecloveswithcardamomandmint. A drink made from coffee husks, calledqishr, is also enjoyed.
Alcoholic beverages are considered improper due to cultural and religious reasons.