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Fatut, Yemeni fried bread with eggs

The Yemeni cuisine is entirely distinct from the more widely known Middle Eastern cuisines and even differs slightly from region to region.^{[clarification needed]} Yemen cuisine has heavy Ottoman Turkish influence due to the Ottoman occupation.

Ingredients[link]

Jachnun, served with fresh grated tomato and skhug

Simple homemade flatbread

Chicken and lamb are eaten more often than beef, which is expensive. Fish is also eaten, especially in the coastal areas. Cheese, butter, and other dairy products are less common in the Yemeni diet. Buttermilk is enjoyed almost daily in some villages where it is most available. The most commonly used lipids are vegetable oil and ghee used in savory dishes, and clarified butter, known as semn (سمن) used in pastries.

Spices[link]

A spice mixture known as hawayij is employed in many Yemeni dishes. Hawayij includes aniseed, fennel seeds, ginger, and cardamom.

Yemeni dishes[link]

Some common Yemeni dishes include: aseed, Bint AlSahn, biryani, fahsa, fattah, fatoot, ful medames, hareesh, jachnun, karees, komroh, mandi, manti, mateet, mutabbaq, Samak Mofa, shafut, shakshouka, thareed, and zoam.

Saltah[link]

Although each region has their own variation, Saltah (سلتة) is considered the national dish. The base is a brown meat stew of Turkish origin called maraq (مرق), a dollop of fenugreek froth, and sahawiq (سحاوق) or sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with Yemeni flat bread, which serves as a utensil to scoop up the food.

Ogdat[link]

Ogdat (عقدة), meaning knot in Arabic, is a stew made from tying and mixing all the ingredients together. There are many types of ogda and it can be made with small pieces of lamb, chicken, or fish that is mixed and cooked together with any vegetables including tomatoes, carrots, potatoes, zucchini, etc. ^[1]

Yemeni bread varieties[link]

Tawa, Tameez, Laxoox, Malooga, Kader, Fateer, Kudam, Rashoosh, Oshar, and Khamira are popular breads eaten in Yemen. Flat bread is usually baked at home in a tandoor called taboon (تبون). Malooga, khubz, and khamira are popular homemade breads. Store-bought pita bread and roti (bread rolls like French bread) are also common.

Drinks[link]

Black tea

Milk tea (after qat), black tea (with clove, cardamom, or mint), qishr (coffee husks), Qahwa (coffee), Karkadin (an infusion of dried hibiscus flowers), Naqe'e Al Zabib (cold raisin drink), and diba'a (squash nectar) are examples of Yemeni drinks. Mango and guava juice are also popular.

Although coffee and tea are consumed throughout Yemen, coffee is the preferred drink in Sana'a, whereas black tea is the beverage of choice in Aden and Hadhramaut. Tea is consumed along with breakfast, after lunch (occasionally with sweets and pastries), and along with dinner. Popular flavorings include cloves with cardamom and mint. A drink made from coffee husks called qishr is also enjoyed.

See also[link]

Food portal

• Arab cuisine

References[link]