From the Kitchen
Cooked the long way, seasoned the Yemeni way. Everything is halal.
Layers of lahoh flatbread soaked in seasoned yogurt with fresh herbs and a touch of chili.
Crisp hand-folded pastry filled with spiced vegetables and Yemeni herbs.
Slow-simmered red lentils with cumin, coriander and a squeeze of lime.
Yemen's national dish: bubbling meat stew crowned with whipped fenugreek (hulba), served in a stone pot with fresh bread.
Shredded slow-cooked lamb in a rich sizzling broth with hulba, brought to the table still bubbling.
Traditional smooth dough dome served with aromatic meat broth and sahawiq.
Tender smoked chicken over fragrant basmati rice, cooked the traditional tandoor way.
Slow-roasted lamb shoulder, falling off the bone, with seasoned rice and sahawiq.
Adeni celebration rice with marinated lamb, saffron, and whole spices.
Golden layered honey cake, baked to order and finished with black seed.
Warm date and bread pudding with cream, honey and roasted nuts.
Sweet spiced milk tea with cardamom and cloves.
Traditional Yemeni coffee-husk infusion with ginger and cinnamon.
Thick-pressed seasonal mango, no added sugar.
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