Saltah
It is believed that saltah originated in Sana’a, the capital city of Yemen, and was made from leftover ingredients. Saltah is considered the national dish of Yemen and is mainly served for lunch. A brown meat stew called maraq is used as a base, which is topped with fenugreek froth and sahawiq, a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa. Rice, potatoes, eggs, and vegetables are usually added to saltah. This meal is traditionally eaten with Yemeni flatbread, which serves as a utensil to scoop up the food.
Haneeth (Mandi)
Haneeth, also known as mandi, is the traditional dish of Hadhramaut and other Yemeni cities. Its popularity has spread to the Arabian Peninsula and other nearby Arab countries. Haneeth is usually made with basmati rice, lamb or chicken, and hawaij, a mixture of Yemeni spices including cumin, black pepper, turmeric, cardamom, aniseed, fennel seeds, and ginger. A small, young lamb is used for the meat, which is cooked in a special clay oven called a tandoor. The meat is suspended in the tandoor without touching the charcoal, then the tandoor is covered to prevent any of the smoke from escaping. Haneeth is served during special events such as weddings and feasts.
Qahwa (Yemen Mocha/Coffee)
The city of Mocha was the major marketplace for Yemeni coffee from the 15th to the 17th centuries. The coffee has a distinct, rustic flavor profile due to the old seed stocks cultivated and the near-drought conditions in which the coffee survives. The taste is complex, deep, earthy, and pungent with overlays of cinnamon, cardamom, and hints of rich chocolate and wine. A classic beverage that cannot be missed!
