"Dar Al-yemen’s calling card is its succulent and spiced lamb, which appears in the haneed (marinated and slow-cooked lamb served over rice with vegetable curry), mandi (clay-oven steamed lamb over rice), fahsha (lamb chunks stewed in tomato sauce with fresh coriander), soughar (stir-fried cubes of lamb fillet), and saltah (minced lamb stew with tomato sauce, fenugreek and egg) preparations, among others. The whole kingfish, fried and splayed open, makes for a foot-long stunner inside the four-table dining room whose beautiful tiling runs up and wraps around the ceiling. The fasolia, a kidney bean stew with eggs, typically eaten for breakfast, is also a local favorite. Desserts like fattah tammar (dates and chapatti flatbread pieces with olive oil and sesame oil) and masoub with banana, honey, and cream round out the Yemeni menu." - Caroline Shin
