Marib, Saba, and House of Mandi Make Up Northern Virginia’s Thriving Yemeni Restaurant Scene | Eater DC

"Just off the northwest side of the notorious Springfield Interchange, I watch Marib act as a pit-stop for travelers who call ahead for bint al-sahn, a giant flaky pastry drizzled with honey and sprinkled with nigella seeds — "for Yemeni cuisine, this is the must-have dish," the co-owner says. Opened in 2015, the restaurant draws many Yemeni-Americans and long-distance motorists by offering a taste of home, most notably its haneeth: organic lamb pressure-cooked for several hours with turmeric and cumin until it falls off the bone; regulars often special-order it with crushed almonds and raisins for added texture and sweetness. The dining room mixes families, embassy staff, and curious visitors, and customers have praised the food as some of the best they've tasted." - Tim Ebner