A collection of authentic Yemeni recipes, twists on classic favorites,
and Yemeni interpretations of Middle Eastern cuisine.

If we are to preserve culture we must continue to create it - Johan Huizinga

My style of Yemeni cooking is a reflection of most immigrant and refugee families around the world. Although I have never been to Yemen, a big part of my identity is Yemeni. I speak Yemeni at home with my family, cook and eat Yemeni food, and maintain Yemeni traditions. Although I am neither a professional chef nor food expert, I believe that documenting our Yemeni-influenced home cooking is critical to preserving our culture.

In college, I started writing down my favorite recipes that I've perfected over the years. My mom would laminate those recipes for me and keep them in the kitchen for easy access. I fantasized about making a cook book for years but the pressure to make it absolutely perfect turned me off. Eight years later, in 2018, I decided I would just go for it. And here we are – bringing Yemeni inspiration to your sifra (dining table).

As with all cuisines, we have classics, but cooking methods change as cultures mix, new ingredients become available, and people develop different palates.

There are basics you picked up from your mom that you just don’t mess with.

Then there are influences from other countries in your region, which you incorporate into your recipes, cooking with a (insert your country or culture) twist. The haters will say: “but, that’s not traditional blah blah blah”.

And finally there are dishes you make when you are craving something delicious from a restaurant you’ve tried.

Sifratna includes all of the above - and no, I don’t use the word “fusion”.