Traditional Flavors

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.

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.

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.

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.