Hadramaout

Creamy chickpea puree mixed with sesame paste (tahini), lemon, and olive oil. Mild and nutty flavor. Enjoyed by dipping bread.

Yemeni starter made of bread (lahoh) soaked in a yogurt sauce, fresh herbs, and chili. Tangy and refreshing flavor with a soft texture.

Grilled eggplant caviar mixed with tahini and yogurt. Distinct smoky flavor and creamy texture. Served cold.

Fresh Lebanese salad with lettuce, tomatoes, cucumbers, and crispy fried pita bread pieces. Seasoned with sumac for a tangy touch.

Finely chopped parsley, mint, tomatoes, and bulgur salad. Very fresh and lemony.

Light and spicy meat broth, often served at the beginning of a meal. Comforting and flavorful.

Fried triangular pastries stuffed with spicy minced meat. Crispy on the outside and tender on the inside.

Simple salad of diced tomatoes, cucumbers, and onions with a light vinaigrette. Fresh and crunchy.

Classic fried potatoes. Golden and salted.

Refreshing mix of plain yogurt and cucumber pieces, often flavored with mint or garlic. Ideal for mellowing spicy dishes.

Assortment of several cold starters (like hummus, moutabbal, etc.). Perfect for sharing and tasting a bit of everything.

Yemeni specialty of lamb slow-cooked in a tandoor (clay oven). The meat is extremely tender and falls off the bone. Usually served with rice.

Traditional dish from the Arabian Peninsula. Lamb is cooked with special spices in an underground oven (taboon), making the meat juicy and fragrant. Served on a bed of spiced rice.

Marinated lamb cooked wrapped (often in foil) under embers or in an oven. The steaming process preserves all juices and aromas.

Rich stew made of lamb and vegetables simmered in a flavorful broth. A comforting and nutritious dish.

Shredded veal stew simmered in a spicy sauce. Served bubbling in a black stone bowl (madra) that retains heat. Eaten with Yemeni bread.

The Yemeni national dish. A stew of vegetables and minced meat, topped with a whipped fenugreek foam (hilbeh). Served very hot in a stone bowl.

Half chicken cooked in a tandoor oven with mild spices, served over fragrant rice. The meat is very tender and the skin lightly golden.

Grilled chicken on hot stones or charcoal. It has a pronounced smoky flavor and crispy skin.

Chicken slow-cooked, often underground or in parchment, ensuring juicy meat that falls off easily.

Whole fish (often butterflied), coated in a red spicy marinade and cooked in a clay oven (tandoor). Rich and grilled flavor.

Shrimp stewed in a rich and spicy tomato sauce. A flavorful dish with Middle Eastern influences.

Stew of mixed seasonal vegetables (potatoes, carrots, beans, etc.) in a spicy tomato sauce. Served with rice.

Traditional dish combining flaked fish with bread, dates, and fenugreek (holba). A unique sweet and savory mix.

Mokhbaza variation incorporating banana (moz) with fish and bread, enhanced by fenugreek. Complex and rich flavor.

Dish made of fish and fresh dates (rateb), served with a spicy cheese sauce and fenugreek.

Rich and hearty dessert made of crumbled brown bread, mixed with dates, and topped with cream and honey.

Arika version using banana instead of dates. Sweet mixture of bread, banana, cream, and honey.

Simple and tasty mixture of crumbled bread and banana puree, sweetened with honey.

Mixture of crumbled bread and dates, drizzled with honey. A traditional energetic sweetness.

Savory dish made of crumbled bread soaked in a rich and spicy meat broth.

Fresh and soft dates, often served as a side or sweet snack.

Large Yemeni flaky flatbread, baked on the walls of a clay oven (tandoor). Crispy and golden, ideal for accompanying saucy dishes.

Sautéed lamb offal (liver, heart, kidneys) with onions, tomatoes, and spices. Rich in iron and flavor.

Small cubes of tender veal quickly pan-fried with vegetables and spices. A simple and tasty dish.

Fresh lamb liver sautéed with onions, tomatoes, and green chili. Tender texture and pronounced flavor. Very popular for breakfast or dinner.

Stewed and mashed fava bean dish, seasoned with garlic, cumin, and tomato. A classic and hearty vegetarian dish.

The classic fava bean dish enriched with scrambled or fried eggs mixed into the preparation. Even more substantial.

Red or white beans simmered in a thick tomato sauce with onions and spices.

Beans in tomato sauce mixed with eggs for a rich and protein-packed dish.

Scrambled eggs cooked in a tomato sauce flavored with onions, peppers, and spices. A colorful and tasty dish.

Simple fried eggs, cooked in a pan. The yolk remains runny. Usually served with bread.

Coffee served with a ball of 'fata moz' (banana and bread puree). An original coffee-dessert pairing.

Coffee served with a ball of 'fata tamr' (bread and dates). The sweetness of the dates balances the bitterness of the coffee.

Special black tea from the Hadramout region served with a banana dessert ball.

Fragrant Hadramout black tea accompanied by a date and bread dessert.

Spiced milk tea (chai style) from Aden, served with a banana dessert.

Spiced milk tea from Aden accompanied by a date dessert ball.

Warm pastry with melting cheese, covered with crispy angel hair (kadaif) and drizzled with sweet syrup.

Mixture of fresh seasonal fruits cut into pieces. Light and refreshing.

Very refreshing drink made of fresh lemon juice blended with fresh mint and ice.

Creamy mango and milk smoothie. Sweet and fruity.

Milk drink blended with fresh bananas. Rich and energizing.

Freshly squeezed orange juice. Vitamin C and natural taste.

Very creamy and rich drink made of avocado blended with milk and a little sugar or honey.

Yemeni milk tea originating from Aden, infused with spices like cardamom and cloves. Rich and comforting.

Special black tea from the Hadramout region, usually served strong and sweet.

Short and strong espresso, rich in aroma.

Double shot of espresso for more intensity.

Espresso topped with a thick layer of milk foam.

Hot cocoa and milk drink, sweet and sugary.

Coffee with cream or hot milk.

Large coffee with plenty of hot milk.

Classic carbonated and sweet international sodas.

Large bottle of still natural mineral water.

Small bottle of still natural mineral water.

Large bottle of Italian sparkling mineral water.

Fresh camel milk. Slightly saltier than cow's milk, rich in nutrients.

Traditional drink made with yogurt, water, and salt. Very refreshing and ideal with meat dishes.