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The cuisine of Yemen is entirely distinct from the more widely known Middle Eastern cuisines. Yemeni cuisine also differs slightly from region to region.

Chicken and lamb are eaten more often than beef, which is expensive. Fish is also eaten especially in the coastal areas.

Cheese, butter, and other dairy products are less common in the Yemeni diet. Buttermilk, however, is enjoyed almost daily in some villages where it is most available. The most commonly used lipids are vegetable oil used in savory dishes, and semn (سمن) (clarified butter) is the choice of fat used in pastries.

Although each region has their own variation, saltah (سلطة) is considered the national dish. The base is a brown meat stew of Turkish origin called maraq (مرق), a dollop of fenugreek froth, and sahawiq (سهاويق) or sahowqa (a mixture of chillies, tomatoes, garlic and herbs ground into a salsa.) Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread, which serves as a utensil to scoop up the food.

Aseed, Fahsa, Thareed, Samak Mofa, Lahm Mandi, Fattah, Shafut, Bint AlSahn, Jachnun

Tawa, Tameez, Laxoox, Malooga, Kader, Fateer, Kudam, Rashoosh, Oshar, Khamira Flat bread is usually baked at home in a tandoor called taboon (تبون). Malooga, khubz, and khamira are popular homemade breads. Store-bought pita bread and roti (bread rolls like French bread) are also common.

Milk tea (after Qat), black tea (with clove, cardamom or mint), Qishr (coffee husks), Qahwa (coffee), Karkadin (dried karkadin flowers), Naqe'e Al Zabib cold raisin drink, Diba'a squash nectar.

Although coffee is extensively cultivated in Yemen, black tea is the beverage of choice. Tea is consumed along with breakfast, after lunch (occasionally with sweets and pastries), and along with dinner. Popular flavorings include cloves with cardamom and mint. A drink made from coffee husks called qishr is also enjoyed.

• Arab cuisine

• Saltah, Very Special Yemeni Dish, Yemen Times article