Food of Yemen

A bubbling meat and vegetable stew topped with frothy fenugreek whip, served in a hot stone bowl.

Tender meat cooked in a pit oven and served over smoky spiced rice.

Shredded lamb or beef stewed with fenugreek and spices in a stone pot.

A spiced yogurt-marinated rice and meat dish layered and cooked in a pot.

A thick, soft porridge-like dough of wheat or sorghum served with stew and ghee.

Whole fish marinated in spices and grilled, a coastal staple.

Flatbread soaked in spiced yogurt with herbs and chili.

Eggs cooked in tomato sauce with chili and cumin.

Slow-cooked fava beans with oil and spices.

Layered pan-fried bread served with honey, eggs or cheese.

Griddled pastry stuffed with minced meat and egg.

Fried triangles filled with meat or vegetables.

A hearty soup of wheat and lamb.

Tomato, cucumber and onion with lemon and cilantro.

Whipped fenugreek sauce eaten with stew.

Wide thin flatbread baked in a tandoor.

Spongy pancake-like bread.

Layered honey cake of buttery dough.

Soft porridge dough with ghee and honey.

Layered Yemeni pastry baked until golden.

A spiced drink made from coffee husks with ginger and cinnamon.

Spiced tea with cardamom, ginger and cloves.

Famous Yemeni coffee from highlands.

Prized honey from the sidr tree, drizzled over bint al-sahn and bread.

Highland coffee, among the world's oldest.

Hadramaut dates.

Mountain-grown.

Tihama mangoes.

Sweet coastal papayas.