Yemeni cuisine

Unlike the tradition in most Arab countries, lunch is the main meal of the day in Yemen, not dinner.

A more hearty meal often includes legumes, eggs, or even roasted meat or kebab, which is usually served with a type of bread either aside or as a sandwich.

People in Yemen also make a breakfast dish from lamb or beef liver, which is considered a bizarre delicacy to non-Yemenis.

Dishes common at breakfast include masoub, fatoot,[3] ful medames, mutabbaq, and shakshouka.

Unlike most countries and like Spain and Portugal, lunch is the main meal of the day in Yemen, not dinner.

Yemeni cuisine is often prepared hot and spicy with the use of chili peppers, cumin, coriander seeds, turmeric, and other spices.

[3] Fenugreek is used as one of the main ingredients in the preparation of a paste or sauce called holba (also spelled hulba).

[3] A popular spice used in breads (including kubane and sabayah) is black cumin, which is also known by its Arabic name habasoda (habbat as sowda).

[1][3] It is prepared from a dough with white flour, eggs, and yeast, which is then served dipped in a honey and butter mixture.

Masoob is a banana-based dessert made from over-ripe bananas, ground flatbread, cream, cheese, dates, and honey.

[1] Shahi haleeb (milk tea, served after qat), black tea (with cardamom, clove, or mint), qishr (coffee husks), qahwa (Arabic coffee), karkade (an infusion of dried hibiscus flowers), naqe'e al zabib (cold raisin drink), and diba'a (squash nectar) are examples of popular Yemeni drinks.