Taste of Yemen
Yemeni restaurant · Kent ·
Traditional Yemeni cuisine with bold spices, tender lamb
Traditional Yemeni cuisine with bold spices, tender lamb
"We're all long overdue in recognizing Kent as a true food destination, rather than just a pre-Ikea stop. And Taste Of Yemen is one big slap-in-the-face reminder. Not only is this the Seattle area’s first Yemeni restaurant, but it does what so many places—regardless of cuisine—miss. Spices show up boldly, dishes are layered rather than flashy, and anything with lamb is a guaranteed hit. Dishes to prioritize include the slow-cooked lamb fahsa that bubbles in its clay pot and the soft lamb cubes sitting on a thick shmear of hummus that somehow gets even better with a drizzle of zippy zahawig. All of the above comes with flatbread—huge, soft, pillowy bread that stiffens fast. Our advice: eat it quickly. Our second piece of advice: the chicken dishes tend to be less interesting here, so skip them in favor of the aforementioned lamb. Taste Of Yemen is a nice place to sit and stay while, partly because of the comforting food and partly because of the contrast of the restaurant's red and black textiles, woven baskets, and gold accents with the gray strip mall outside. Weekend evenings stay busy, with entire families sliding into booths, people walking around saying hi to other tables, and cars double-parked out front just to grab food to-go. But on a weekday, it’s easier to get a table inside the small, welcoming dining room. When a dish whizzes by, and your nostrils inevitably decide the rest of your body must have it, you’ll want another stomach around to help. Most dishes are meant to be shared, and elbows are bound to bump while tearing bread and engineering the best swipe of hummus. So come with someone you actually want to eat with, not just merely sit next to. You'll both leave full, with a new favorite stew, and a deeper appreciation for Kent. Food Rundown Greek Fries Starchy, crisp fries built to bear the weight of a silky-thick garlic sauce like it’s their birthright. It’s a great way to start the meal before you focus on some stews and dips. photo credit: Kayla Sager-Riley Lamb Hummus There's a nutty funk to this hummus that goes nicely with the sweet and fatty lamb chunks on top. And it's large enough that you could make this an entree. photo credit: Kayla Sager-Riley Half Chicken Mandi The chicken runs a little dry on the outside, but the inside stays moist and deeply smoky from the tandoor. That said, the yellow rice with cinnamon and clove stamped into every grain is more worth your attention. photo credit: Kayla Sager-Riley Lamb Fahsa This stew is packed with shreds of lamb, all tangled up in a cumin-spiced tomato gravy like wild roots. The dish leans a little salty, but scoop it up with some flatbread and the sodium chills out. photo credit: Kayla Sager-Riley Chicken Fahsa While the frothy dollop of hulba in this version adds a nice tangy kick, we still prefer the richness and hint of sweetness you get with the lamb." - Kayla Sager-Riley
"Claimed to be the first Yemeni restaurant in Washington State, offering traditional Yemeni cuisine." - Harry Cheadle
Hatem S.
Travis J
shortcake S.
Hamza Hydri S.
Ratish
Max E.
Haitham S.
madni V.
Asoke P.
Kevin E.
Mo Y.
Sarfaraz K.
