From the KAYAN kitchen

Stories behind our dishes

About fahsa, mandi and malawah: where they come from, how they are made and how to eat them.

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  Story of a dish

  Fahsa: the bubbling pot of Yemen

  A dish that arrives still boiling: shredded meat in a rich red broth of garlic and tomato. Here is its story and how it is made.

  4 min read

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  Story of a dish

  Yemeni mandi: lamb or chicken, fire under the ground

  From Hadramaut to our table: rice scented with wood smoke and meat that falls apart. What is the difference between lamb mandi and chicken mandi?

  5 min read

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  Story of a bread

  Malooga: Yemeni bread made of butter layers and patience

  Crisp outside, soft and flaky inside: eaten with honey in the morning and with hot dishes at lunch.

  4 min read