Yemeni cuisine

Yemeni cuisine is the national cuisine of Yemen. Largely distinct from the more widely known Middle Eastern cuisines, it is unique and coherent, if characterized by a degree of regional variation. Although some foreign influences are evident in some regions of the country (with Ottoman influences showing in the north, while Mughlai Indian influence is evident in the southern areas around Aden), the Yemeni kitchen is based on similar foundations across the country, and tied to the unique culture and history of Yemen.

The generous offering of food to guests is one of the customs in Yemeni culture, and a guest not accepting the offering is considered as an insult. Meals are typically consumed while sitting on the floor or ground. Another thing to mention is that unlike most Arab countries, lunch is the main meal of the day in Yemen, not dinner.

In Yemen, many kitchens have a taboon (also called tannur), which is a round clay oven.

Tomatoes, onions, and potatoes are some of the staple fruits and vegetables in Yemen.

Chicken, goat, and lamb are the staple meats in Yemen. They 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, however, is enjoyed almost daily in some villages where it is most available. The most commonly used fats are vegetable oil and ghee used in savory dishes, while clarified butter, known as semn (سمن), is the choice of fat used in pastries.

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