Yemeni

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.

This spicy Yemeni cilantro sauce is fiery hot with chile peppers, but it is also aromatic with spices and herbaceous notes of cilantro and parsley.

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

Here's a traditional spice blend from Yemen, where it's called hawayil. Add to onions and celery when making chicken soup; sprinkle on carrots before roasting; or rub into steaks before searing.

This recipe has a Middle Eastern flair and is great as a vegetarian main course or a side dish for a larger meal. The lentils provide all the protein needed for a complete meal. Bulgur is a form of wheat (the wheat berries are steamed, dried, and ground) often used when making veggie burgers or tabbouleh. You can easily prepare this meal without the bulgur; just be sure to omit the water as well.

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.