Menu

Chickpeas whipped with tahini, garlic, lemon and a slow pour of olive oil.

Our hummus under a generous layer of sauteed beef.

Smoked eggplant blended with tahini, garlic and lemon.

Crisp lettuce, tomato, cucumber, pepper and onion with house dressing.

Red lentils simmered slow with warm spices and herbs.

The classic Yemeni meat broth — long-simmered, deeply spiced, served hot.

Golden, lightly salted, straight out of the fryer.

A full chicken over fragrant mandi rice — built for the table.

Half a chicken, slow-cooked, over fragrant mandi rice with traditional spices.

Half chicken cooked in kabsa spice and served over seasoned rice.

Shredded beef and vegetables brought to the table still bubbling in the stone pot. With bread.

The same sizzling stone pot, made with chicken. With bread.

Vegetables in spiced broth, crowned with whipped fenugreek, served sizzling. With bread.

Fava beans mashed with onion, tomato and garlic.

Liver sauteed with onion, tomato, green chili and Yemeni spice.

Shredded chicken slow-cooked with vegetables and warm spice.

Tender beef with sauteed vegetables and aromatic spice.

White beans stewed with onion, tomato, garlic and Yemeni spice.

Our white bean stew with eggs folded through.

Eggs poached in a rich tomato sauce.

Whole bone-in fish rubbed with cumin and chili, roasted in the tandoor. Served with rice.

The same tandoor-roasted whole fish, smaller cut. Served with bread and salad.

Shrimp simmered with vegetables, herbs and tomato, served sizzling.

Tuna stewed Yemeni-style with tomato, onion, garlic and spice.

Bread worked together with dates, finished with cream and honey.

Bread blended with banana, topped with cream and honey.

Four chicken strips with a side of crispy fries.

Macaroni in a creamy cheese sauce, served warm.