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.

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.

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

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.