Yemeni cuisine
Yemeni cooking is the most pungent on the Arabian Peninsula: fenugreek, chilli, coriander and tandoor bread.
Zhug — a hot sauce of coriander, chilli and garlic — sits permanently on the table and goes with nearly everything. It spread across the Middle East from Yemen.
Whipped fenugreek, hulba, gives dishes a texture found nowhere else in the region: a light froth over a thick stew.
2 dishes
- Saltah
A meat stew served boiling in a stone pot under a whipped fenugreek froth called hulba.
130 min · Takes practice · Main course
- Bint al-sahn
A many-layered enriched bread brushed with ghee, drenched in honey and scattered with nigella.
115 min · Takes practice · Dessert