The four Food Shows we watched and reviewed are listed below in chronological order, starting from one to four.
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Food Show #1
The History of Coffee From Yemen to the World
As college students, we’ve all had to face our fair share of all-nighters. When the clock strikes two and exhaustion begins to set in, there’s one dependable energy source to keep us going: coffee.
For our first food show, we watched a YouTube video titled “The History of Coffee From Yemen to the World” featuring Mokhtar Alkhanshali, a historian, coffee innovator, and the founder of Port of Mokha, a coffee export company based in Yemen.
Coffee Origins
Centuries ago, an Ethiopian goatherd had been going about his day when he noticed his goats were behaving erratically. After some investigating, he discovered the source of their energy: small red coffee berries. While this tale paints a vivid picture of coffee’s discovery, it is considered legend. While the true origins of coffee remain a mystery, it is clear that Yemen holds the earliest documented history of coffee cultivation and culture. In fact, it was Yemeni Sufi monks in the 15th century who leveled up coffee from a plant to a meditative tool. This connection established the foundation from which coffee spread in Yemen, and beyond.
Coffee Culture and Tradition
Coffee in Yemen always held more significance than being just a drink. In fact, we read that its presence was so profound that a woman could consider the denial of her daily coffee as grounds for divorce! Traditionally, coffee was prepared by roasting whole coffee cherries over a flame, grinding them using a mortar and pestle, and using a clay or brass pot for brewing. Qahwas (coffeehouses) began to emerge as key social spaces where people would gather for intellectual debate and entertainment.
Coffee Goes Global
Yemen’s port city of Al-Makha was historically the main hub of coffee trade, and later lent its name to a popular beverage we know and love called Mocha! Though lacking a significant role in coffee trade today, Yemen maintained its monopoly over coffee production for centuries by roasting beans prior to export to prevent germination and cultivation elsewhere. However we learned that coffee production had spread to other countries through smuggling, and was quickly expanded through the resources of colonial powers.
Bringing It Back!
Today, there is a growing movement to revive Yemen’s coffee industry and cultural heritage. Mokhtar Alkhanshali’s company, Port of Mokha, works in tandem with Yemeni farmers to promote high-quality single-origin coffee in specialty markets, such as the United States. We noticed that the rise in Yemeni coffee trends is, in part, a result of an online interest in the flavors and tradition brought forth by millennials and Gen Z.
Conclusion
Yemen’s coffee history encompasses a blend of complex social, cultural, spiritual, and economic factors that have been shaped by world trade. Overall we realized that while coffee is a worldwide commodity, Yemeni coffee remains a symbol of tradition. Current revival efforts highlight the value of preserving these cultural practices, while also adapting to the modern world.
Food Show #2 "Cultural Flavors: Ramadan Edition: Yemen
In the YouTube video “Cultural Flavors: Ramadan Edition Yemen” featuring Amal Albid, Dr. Mohammad Al Qattan, and Chef Lucy Moore, we got a meaningful look into how food preserves Yemeni culture during Ramadan.
A Taste of History and Geography
Yemen, located on the southwestern edge of the Arabian Peninsula, has a diverse geography that shapes its cuisine. Though blessed with natural resources like honey and fruit, the country faces severe food insecurity. Still, traditions like Ramadan meals offer both comfort and cultural preservation.
Ramadan Recipes That Tell a Story
The episode introduced us to a variety of traditional Yemeni dishes such as Saltah, Chicken Mandi, Aseed, and Fattah bil Laban. Chef Lucy showed us how to make Fattah, using simple ingredients like bread, milk, yogurt, cinnamon, and ghee, proving these meals are meant to be made and shared at home.
One dish, Fatar Dil Leben, stood out as a comforting mix of crumbled bread soaked in yogurt and milk, topped with ghee, black seeds, and spices. Amal’s suggestion to add bananas and honey made the dish more adaptable and appealing to younger generations.
Culture, Community, and Resilience
Food in Yemen isn’t just nourishment, it’s connection. Amal explained how families prepare for Ramadan weeks in advance. At sunset, entire communities gather for iftar, reinforcing social bonds. Even Yemenis abroad maintain these traditions, keeping their culture alive despite displacement.
Conclusion
Yemen’s culinary traditions during Ramadan show how food connects generations, strengthens communities, and preserves cultural identity in the face of adversity. Watching this episode reminded us that in every bite of Saltah or spoonful of Fattah, there’s a story and a culture worth preserving.
Food Show #3
Let’s Eat Street: Yemen (S4 E5)
If there's one thing that we agreed on after watching this episode, it's that Chicken Mandi and Om Ali aren't just Yemeni dishes—they're delicacies rich in culture, tradition, and pure satisfaction.
For our third food show, we watched Season 4, Episode 5 of Let's Eat Street, hosted by Waseem Iqbal and Chef Nitesh Shetty. As the title suggests, the duo teamed up to create two iconic Yemeni dishes: Chicken Mandi and Om Ali. First, the Mandi, a tender main course, was cooked, then it was followed by the Om Ali, a sweet Egyptian-origin dessert.
Our Insights
Because this episode was filmed in a modern kitchen, Chef Shetty had to resort to unorthodox ways of creating a smoky flavor for the chicken—Yemeni Chicken Mandi is traditionally cooked over a charcoal pit in order to infuse the chicken with a smoky flavor. All of us were in awe at how the chef still obtained that essential flavor through inexpensive means that didn't include digging a charcoal pit! Basically, he lit a piece of charcoal, drizzled it with ghee, and sealed it into the pot that was filled with all the ingredients. This kitchen hack left us amazed at how simple yet brilliant it was—talk about pure kitchen ingenuity!
As we watched Chef Shetty cook the Mandi, we remarked on how well-thought-out the technique was as the chicken sat over the rice. At the end of this portion of the video, we all shared a similar feeling: immense hunger!!!
We loved the fact that not a lot of traditional utensils were not used, which meant that we college students could reproduce the same recipes.
When it came to Om Ali, we were in pure shock. You might think, "What could have these students been in shock of if this is just a dessert?" The answer lies in the chef's use of croissants instead of traditional puff pastry. This famous Yemeni-Egyptian-inspired dessert just got a whole lot more French...
At first, we thought it was cool that they could implement something non-Middle Eastern into the mix, which allows college students like us to reproduce this same dessert without scavenging for exotic ingredients. However, we also wondered if the dessert's intended taste is lost when traditional ingredients aren't used.
Yemeni Identity Displayed
We noticed how Yemen's geography—jagged mountains, deserts, and coastline—shares a trait of diversity with its food culture, as displayed through these two dishes. These dishes included beautiful spice blends—coriander, cumin, turmeric, saffron—that resulted in a mouth-watering sensation! We learned that these dishes are not just daily meals; rather they play supporting roles in communal events, such as weddings, religious celebrations, and large gatherings alike.
In Yemeni Culture, food is not just a daily supplement—it's a long-lasting experience shared with others. We found it inspiring to see how such dishes can do just that—telling the story of a nation's culture.
Two Questions We're Still Thinking About
- Does Chef Shetty's tinfoil shortcut match up with the charcoal pit that is traditionally used? If we followed Chef Shetty's method and served it to someone who grew up on authentic mandi, could they tell the difference?
- Where is the line drawn between modern adaptation and preserved heritage? Even though croissants made Om Ali's recipe more accessible to kitchens outside the Middle East, does this adaptation change the dessert's original intended taste?
— Josh, Kody, and Veda 🇾🇪🍴
Food Show #4
Insane Lamb Platter & Chicken - Bayt Al Yemeni - Yemeni Food
In the Bufflunch YouTube episode, we watched as the host was taken inside an authentic Yemeni restaurant in Birmingham for an immersive taste of traditional cuisine and culture. Guided by the passionate owner over two days, we saw him explore dishes deeply rooted in Yemeni heritage, offering us a window into the nation's culinary soul. The setting itself, with options for traditional floor seating, immediately set the stage for his authentic experience.
Flavors That Tell a Story
Our journey watching him featured standout dishes central to Yemeni identity. One highlight we saw was the whole Seabass, marinated and cooked to flaky perfection in a traditional clay oven, imparting a unique smoky flavor he seemed to enjoy. We watched him savor the Lamb Mandi, with its incredibly tender, slow-cooked meat atop fragrant rice, while a larger Lamb Shoulder Platter introduced him to both mandi and spicier zorbian rice varieties. Saltah, Yemen's national dish, arrived bubbling in a clay pot – a hearty stew we learned often features meat, vegetables, and the distinct taste of fenugreek (hilba). Desserts like Arikah, naturally sweetened with dates and cream, and the popular Middle Eastern pastry Knafeh, provided a satisfying finish to his meals.
Culture, Community, and Connection
Beyond the diverse flavors, what we saw underscored Yemeni dining culture. Sharing food communally from large platters emphasized connection and fellowship, a tradition the owner highlighted for the host and viewers. We watched him embrace eating by hand, demonstrated by the owner as a more satisfying way to engage with the meal. This visit felt like more than just a food review; it was a celebration of how authentic food, prepared with traditional methods like the clay oven, serves as a powerful vehicle for cultural preservation and brings people together through shared, sensory experiences.