Morning & Breakfast

Toasted Saj bread shawarma rolls cut into bite-sized pieces, accompanied by freshly carved rotisserie chicken shawarma, golden crispy french fries, house-made garlic toum, and spicy chili dip.

REEM’s grand signature feast: succulent slow-braised Mandi lamb shank & golden roasted chicken served over dual fragrant white basmati & dark spiced rice, accompanied by crispy sambusa, seasoned potato wedges, caramelized onions, warm tandoori Mulawah bread, and house-made Sahawiq & Daqoos sauces.

Tender prime beef cubes flash-sautéed with aromatic red onions, fresh green jalapeños, garlic, and fresh rosemary sprigs, served sizzling hot at your table in a traditional fired-clay pedestal pot (shekla) over hot embers.

Crisp, golden-roasted half chicken marinated in Yemeni spices, served over fragrant long-grain basmati rice, accompanied by crispy sambusa, golden french fries, sweet fried onions, fresh hot Mulawah bread, and house Sahawiq chili sauce.

Heritage dish of the historic Argobba community: succulent tender beef chunks simmered in a golden turmeric, fresh ginger, garlic, and spiced herb butter broth with green chilies, served with fresh teff injera.

Signature spiced long-grain basmati rice slow-cooked in rich meat broth with dried black lime (Loomi), cardamom, cinnamon, and ripe tomato reduction. Topped with succulent meat, sliced tomatoes, lime, and served with hot flatbread.

Traditional shredded slow-simmered tender beef & lamb bubbling in a searing hot stone pot (Madra), infused with Yemeni Hawaij spices, rich meat broth, garlic, and whipped frothy Hilbeh (fenugreek foam). Served sizzling with piping-hot layered Mulawah flatbread.

Spicy signature Argoba tibs: prime beef sautéed in a rich, slow-simmered crimson berbere sauce, garnished with ripe tomato wedges, fresh green chilies, and served with spongy teff injera.

Freshly roasted Yirgacheffe coffee beans brewed in a traditional black clay jebena pot, served with frankincense smoke and organic rue (tena adam).

Succulent chicken marinated in garlic, cumin, and coriander spices, grilled to golden perfection with crispy skin. Served over long-grain fragrant spiced basmati rice, freshly baked Mulawah bread, and house Sahawiq & garlic toum dips.

Layers of golden crisp filo pastry filled with roasted Turkish pistachios and fragrant wildflower honey.

Traditional tender slow-cooked Mandi meat served over fragrant spiced basmati rice, accompanied by crispy golden sambusa, seasoned potato wedges, caramelized onions, and house Sahawiq sauce.

Generous spiced long-grain basmati rice platter slow-cooked in rich meat broth with dried black lime (Loomi), green cardamom, cinnamon, and tomato reduction. Topped with succulent meat, sliced tomatoes, lime, and warm flatbread.

Rich and robust single-origin Ethiopian coffee extracted to perfection, offering a fragrant citrus floral aroma and a smooth golden crema.

The iconic Ethiopian coffee favorite: rich double espresso shot topped with velvety textured hot steamed milk foam in a clear glass.

Fragrant Ceylon black tea steeped with fresh spearmint leaves (Nana), served piping hot in an elegant thermal teapot with clear glass cups.

Classic authentic spiced chicken shawarma tightly wrapped in toasted thin Saj flatbread with house garlic toum, pickles, and golden fries. Served with dipping sauce.

Comforting, creamy hot farm-fresh milk served warm.

Ice-cold refreshing sodas served with lemon slices and crystal ice. Choose from Coca-Cola, Orange Fanta, Sprite, or Soda Water.

REEM's grand signature Yemeni Mendi feast: succulent, fall-off-the-bone slow-braised spiced lamb served over a fragrant bed of long-grain basmati rice. Garnished with golden crispy sambusas, seasoned potato fries, sweet caramelized fried onions, and fresh tomato & red onion slices. Accompanied by warm tandoor-baked Yemeni Mulawah flatbread sprinkled with black nigella seeds and homemade spicy Sahawiq dip.

A whole roasted farm-fresh chicken, marinated in Yemeni herbs, cardamom, garlic, and citrus, then roasted to golden perfection with irresistibly crispy skin and juicy, tender meat. Served over aromatic spiced basmati rice, ringed with crisp homemade sambusas, golden french fries, and sweet crispy fried onions with house Sahawiq and garlic sauce.

The crown jewel of traditional Yemeni cooking: prime cut tender bone-in lamb shank slow-simmered for hours in an authentic Borma pot with hawaij spices, garlic, onions, and rich herbal broth. Served bubbling hot right in the borma pot, accompanied by fragrant spiced basmati rice topped with crispy onions and potato fries, plus freshly rolled tandoori Mulawah flatbread for dipping.