About YemenKitchen

This blog focuses on Yemeni Food with a historical twist .Food evolution in Yemen had been influenced by many flavors coming from Africa, India, and Turkey. Yemenis were famous for their long travels either as Fishermen at the seashores of Africa and the Indian Ocean or as Merchants in the Far East and India, bringing spices and food recipes that found their way to the Yemeni kitchen and blended with the local tastes. Yemen was also part of the Turkish Empire for centuries. It strongly influenced food, especially in the bigger cities of Yemen, such as Sana’a, Taiz, and Ibb.
When talking about food in Yemen it is important also to notice how geography changes what people serve in their tables, traditional Yemeni food tend to depend on seasonal vegetables and the nearest source of protein available. For instance, Food in Aden, tend to depend more on fish since it’s a city that lies on the foot of Arab Sea. On the other hand, traditional food in Sana’a tends to be revolving around meat, chicken, and lamb for their abundance and for its distance from the sea.
Of course this had changed now with people adapting to modern urban life styles, however, food served became part of the identity of the regions it came from. This can also be generalized towards bread as well, where historically it was the main source of carbohydrates for Yemenis from thousands of years. As in any agricultural community, Yemenis ate from what their land produced, which were grains.
Rice and Potatoes weren’t common, at least in the Northern areas until the early 1950’s and 1960’s.
That being said, there are a lot of bread types that most of people in Yemen’s urban areas still don’t know about yet, and that due to the r…egionalism of this country .Mountains in Yemen were hard to travel through. A trip that could take 3-4 hours by car now would take a whole week of traveling on a donkey; each region had to survive by being dependant on its local crop and rely on its own resources. For that also, Yemenis tend to have so much dialects, which is another story, for another blog! 🙂

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12 thoughts on “About YemenKitchen

  1. Hi! Thank you for the great blog. You have some amazing recipes on here! I am currently working for the Yemen Times. We were wondering if you would be happy for us to publish a few of your recipes on our fortnightly newspaper (for Ramadan we have dedicated a section on just ramadan recipes). Please do get in touch if that is something you would be interested in. My email is farzana.ahmed.yt@gmail.com

    • Hello Farzana
      Thank you , I m happy that you are here. My recipes were posted before on Yementimes.I am very glad to repeat this opportunity. I will contact you shortly to your email.
      Thank you again

  2. Hello! I am excited to discover your blog on Yemeni cooking. Clearly it is the most authoritative information available on the net. I am researching Yemeni cooking for a culinary textbook on world cuisines. I am featuring a recipe for saltah, and am looking for authentic stone pots to use in the photo. Can you advise as to where I can purchase or borrow one or two of these pots?
    Thank you.
    Lou Sackett
    lousackett@aol.com

    • Hello Lou
      Thank you very much for your compliments. I cook with stoneware that I brought from Yemen during my travels. I dont know of any place that sells the exact stone ware that are made in Yemen. It is not impossible though to find similar ones from Korean or Mexican stores. I havent tried them to compare the results.

  3. Dear Wigdan< love your blog. I just had the most amazing grilled Yemeni fish yesterday in Riyadh. Is it possible to make this at home. do you have a recipe for this on your site? is this the same as the shaibani fish you talk about in your blog? many thanks Nader

    • I am glad you love the blog thank you very much! The recipe itself is fairly easy,I think anyone one can try it at home, but what makes the traditional Yemeni grilled fish so unique is the high temperature of the traditional (Tanoor/Mafi) oven . The very high temperature stored in its stone walls transmit slowly to the fish making it crispy from outside and juicy from inside. If you have the traditional Tanoor oven or a pizza oven at home, I think you can get close to that result.
      Other wise you can always order to go !;)

  4. Pingback: A Tribute to Yemeni Cuisine: Culinary Traditions in Ramadan · Global Voices

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