Vegetable stew with served with housemade clay-oven tanoor bread

Mushakal Hkuthar/ Veggie Mix Stew (مشكل خضار)

Maasoob (10oz) (معصوب)

Shredded chicken, a with special spices and vegetables. Served with fresh bread

Aqdah Dajaj (عقدة دجاج)

Half chicken rubbed with spices and cooked to order over our hot grill ( Takes up to 25 minutes)

Mathbi Chicken (دجاج مضبي)

Smoked and pureed eggplant with onions and spices

Mutabal (متبل)

Shredded lamb stew cooked with Onions, Tomatoes, and served on a stone bowl. Comes with freshly baked bread

Fahsah (فحسة لحم)

Cucumber, tomatoes, lettuce and onions with dressings

Yemeni Salad (سلطه يمنيه)

Basmati rice with chunks of lamb mixed with tomatoes paste, chili and spices( Hot + Spicy)

Lamb Kabsa (كبسة لحم)

Lamb Shank with special Yemeni mandi spices over turmeric basmati smoked rice

Lamb Mandi (لحم مندي)

Indulge in our rich and moist chocolate cake, layered with velvety chocolate ganache and topped with a delightful chocolate frosting, perfect for any chocolate lover.

Chocolate Cake

Ground beef with spices wrapped with filo dough (4 pcs)

Meat Samboosa (سمبوسة لحم)

Slow roasted lamb with a special spice mix served over turmeric basmati smoked rice

Lamb Haneeth (لحم حنيذ)

Lentil Soup (شربة عدس)

Freshly baked Bread (خبز)

Marak Meat Broth (مرق)

5 pcs of ground chickpeas with vegetables with our blend of spices

Falafel (فلافل)

Tuna stew cooked with tomatoes, onions and spices

Tuna Fahsa (فحسة تونه)

Creamy chickpea mixed with sesame paste 8oz with freshly baked bread

Hummus (حمص)

Basmati rice with chunks of half chicken mixed with tomatoes paste, chili and spices( Hot + Spicy)

Chicken Kabsa (كبسة دجاج)

Cucumber, tomatoes, onions, lettuce, sumac and dressings

Fattoush Salad (سلطة فتوش)

Thick creamy yogurt served with fresh bread

Labnah (لبنه)

Mixture of chili, tomatoes, garlic, herbs and cheese

Sahawek Jubn (سحاوق جبن)

Traditional Yemeni sauce made with chili, tomatoes, garlic, herbs and feta cheese. Great compliment to all of our main dishes.

Sahawek (سحاوق)

Experience the delicate balance of fluffy, aromatic rice, perfectly steamed to complement any dish.

Rice (رز)

mushakal Veggie Mix Stew Recipe

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent.

Sauté the Vegetables

Stir in the diced carrots and cubed potatoes, cooking for about 5 minutes until they begin to soften.

Add Root Vegetables

Add the bell peppers, zucchini, and crushed tomatoes to the pot, mixing well.

Add Remaining Vegetables

Pour in the vegetable broth, then add the salt, black pepper, cumin, coriander, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until all vegetables are tender.

Season and Simmer

Remove the bay leaf, stir in fresh parsley, and adjust seasoning to taste. Serve hot with housemade clay-oven tanoor bread.

Finish and Serve

olive oil

onion, chopped

garlic, minced

carrots, diced

bell peppers, diced

zucchini, diced

potatoes, cubed

canned tomatoes, crushed

vegetable broth

salt

black pepper

cumin powder

coriander powder

bay leaf

fresh parsley, chopped

maasoob: Quick and Easy Dessert Recipe

In a large bowl, break the shredded bread into smaller pieces.

Prepare the Bread

In a separate bowl, mash the bananas until smooth.

Mash the Bananas

Add the mashed bananas and honey to the shredded bread and mix well until all ingredients are combined.

Combine Ingredients

Serve the Maasoob warm or at room temperature, drizzled with extra honey if desired.

Serve

Shredded bread

Bananas

Honey

aqdah: Delicious Chicken Dish Recipe

In a pot, add the chicken breast and cover with water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until cooked through. Remove the chicken, let cool, and shred it using two forks.

Cook the Chicken

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until onions are translucent.

Add the grated carrot and diced bell pepper to the skillet. Stir in the cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 5-7 minutes until vegetables are tender.

Add Vegetables and Spices

Add the shredded chicken to the skillet, mixing everything together. Cook for another 5 minutes to allow flavors to combine.

Combine Chicken and Vegetables

Serve the Aqdah Dajaj hot with fresh bread on the side.

Chicken breast

Onion, finely chopped

Garlic, minced

Carrot, grated

Bell pepper, diced

Cumin powder

Coriander powder

Turmeric powder

Paprika

Salt

Black pepper

Olive oil

Fresh bread

mathbi Chicken Recipe - Quick and Flavorful

Rinse the halved chicken under cold water and pat dry with paper towels.

Prepare the Chicken

In a small bowl, combine olive oil, garlic powder, paprika, ground cumin, ground coriander, salt, black pepper, and lemon juice to create a paste.

Make the Spice Rub

Generously rub the spice mixture all over the chicken halves, ensuring to get under the skin for extra flavor.

Rub the Chicken

Preheat your grill to medium-high heat for about 10 minutes.

Preheat the Grill

Place the chicken halves skin-side down on the grill. Cook for about 10-12 minutes.

Grill the Chicken

Flip the chicken and continue grilling for another 10-12 minutes, or until the internal temperature reaches 165°F (75°C).

Flip and Finish Cooking

Remove the chicken from the grill and let it rest for 5 minutes before serving.

Rest and Serve

Whole chicken, halved

Garlic powder

Ground cumin

Ground coriander

Lemon juice

Preheat your grill or oven to high heat. Prick the eggplants with a fork and place them on the grill or in the oven. Roast for about 20-30 minutes, turning occasionally, until the skin is charred and the inside is soft.

Roast the Eggplant

While the eggplants are roasting, finely chop the onion and sauté it in olive oil over medium heat until it's translucent and slightly caramelized, about 5-7 minutes. Set aside to cool.

Prepare the Onion

Once the eggplants are cool enough to handle, peel off the charred skin and place the flesh in a food processor. Add the sautéed onions, tahini, lemon juice, garlic, cumin powder, salt, and black pepper. Blend until smooth and creamy.

Blend the Ingredients

Transfer the mutabal to a serving dish, drizzle with olive oil, sprinkle paprika on top, and garnish with fresh parsley. Serve with pita bread or vegetable sticks.

Eggplant

Tahini

Garlic cloves

Onion

Fresh parsley

Chop the onions, dice the tomatoes, and mince the garlic.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent.

Sauté the Onions

Add the lamb shoulder to the pot and brown on all sides.

Brown the Lamb

Stir in the minced garlic, ground cumin, ground coriander, turmeric, salt, and black pepper. Cook for 2-3 minutes until fragrant.

Add Spices and Garlic

Add the diced tomatoes and water to the pot. Bring to a boil, then reduce the heat to low.

Add Tomatoes and Water

Cover the pot and let it simmer for about 2 hours, or until the lamb is tender and easily shreds with a fork.

Simmer the Stew

Once the lamb is cooked, remove it from the pot and shred it using two forks. Return the shredded lamb to the pot and mix well.

Shred the Lamb

Serve the Fahsah hot in a stone bowl with freshly baked bread on the side.

Lamb shoulder, boneless

Onions, chopped

Tomatoes, diced

Water

Freshly baked bread

Wash all the vegetables thoroughly. Dice the cucumber and tomatoes into small pieces. Chop the lettuce into bite-sized pieces. Finely slice the onion.

Prepare the Vegetables

In a large bowl, combine the diced cucumber, tomatoes, chopped lettuce, and sliced onion.

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Make the Dressing

Pour the dressing over the salad and toss gently to combine all the ingredients.

Dress the Salad

Serve immediately as a refreshing side dish or light meal.

Cucumber

Tomatoes

Lettuce

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.

Prepare the Lamb

Stir in the minced garlic, ginger, and green chili. Cook for another 2 minutes until fragrant.

Add Aromatics

Add the diced lamb to the pot. Season with salt, black pepper, cumin, coriander, turmeric, and cinnamon. Cook until the lamb is browned on all sides.

Add the tomato paste and stir well, allowing it to coat the lamb evenly. Cook for about 5 minutes.

Incorporate Tomato Paste

Pour in the water and bring to a boil. Reduce the heat and let it simmer for about 1 hour, or until the lamb is tender.

Add Water

Once the lamb is cooked, add the basmati rice to the pot. Stir to combine and ensure the rice is submerged in the liquid.

Prepare the Rice

Cover the pot and let it cook on low heat for about 20 minutes, or until the rice is tender and has absorbed all the liquid.

Cook the Rice

Fluff the rice with a fork and serve the lamb kabsa hot, garnished with fresh herbs if desired.

Lamb, diced

Basmati rice

Tomato paste

Green chili, chopped

Ginger, minced

Ground turmeric

Ground cinnamon

Vegetable oil

In a bowl, mix the Yemeni mandi spice mix with salt, black pepper, and a bit of oil. Rub this mixture all over the lamb shank and let it marinate for at least 1 hour or overnight for best results.

Prepare the Marinade

Heat the vegetable oil in a large pot over medium-high heat. Sear the marinated lamb shank on all sides until browned. Remove the lamb and set aside.

Sear the Lamb

In the same pot, add chopped onions, minced garlic, grated ginger, and diced tomatoes. Sauté until the onions are translucent.

Sauté Vegetables

Return the lamb shank to the pot. Add bay leaves, water, and the juice of the lemon. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours until the lamb is tender.

Cook the Lamb

Once the lamb is cooked, remove it from the pot and set aside. Strain the broth and measure out 3 cups. In a separate pot, bring the strained broth to a boil, add turmeric powder and rinsed basmati rice. Stir well.

Reduce to low heat, cover, and cook for about 15-20 minutes or until the rice is fluffy and cooked through.

Fluff the rice with a fork, serve it on a large platter, and place the lamb shank on top. Garnish with fresh herbs if desired.