🇾🇪Yemeni Recipes
Discover Yemeni cuisine — saltah, mandi, hawaij-spiced stews, zhug, and the bint al-sahn honey bread of the Arabian Peninsula’s southwest.
4 recipes
Yemeni cuisine is a distinct Arabian Peninsula tradition built on slow-cooked stews, clay-oven (tandoor/taboon) breads, and the signature hawaij spice blend. Saltah (a bubbling meat-and-fenugreek-froth stew, the national dish), mandi (smoky pit-cooked spiced rice and meat), and bint al-sahn (flaky honey bread) anchor the canon, finished with fiery zhug (chili-herb relish). Distinct from the broader Gulf canon through saltah, hulba (fenugreek froth), and Yemeni-Jewish-influenced breads.
🧂 Essential Pantry
Hawaij (spice blend)Fenugreek (hulba)Basmati riceLamb & chickenTomatoGreen chili (for zhug)Cumin & corianderClarified butter (samn)HoneyLoomi (dried lime)
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Yemeni Mandi (مندي) — Smoke-Scented Spiced Rice and Lamb
Mandi is Yemen’s celebrated feast rice, traditionally cooked in a covered pit so the meat perfumes the basmati below. This home version uses hawaij, saffron, lamb broth, and charcoal smoke, with fresh sahawiq on the side.
170 min 6 840 cal
