Blog
Recipes, guides and heritage pieces on Yemeni cooking, plus a guide to the best dishes in every city we operate in.
The best tawajin and maqlaqal in Makkah
A guide for Makkah residents and the guests of Al-Rahman: how to choose a good tajine, and where to find one in Al-Sharaie and…
The best mutabbaq in Taif: a practical guide
Taif is a cool city, and mutabbaq is ordered differently there. How to choose, and when to order.
Looking for the best masoub in Jeddah? Your complete guide
Five districts in Jeddah, and five different ways of making masoub. A practical guide for anyone who wants to know the difference before ordering.
Lahm maqlaqal: the secrets of the authentic taste
Why does maqlaqal work at one restaurant and fail at another? The answer lies in three minutes of the cooking.
The guide to finding the best mutabbaq in Riyadh
The translucent dough is the whole story. How can you tell a good mutabbaq before you taste it?
The history of Yemeni areekah and its original ingredients
From the hospitality table of the Yemeni highlands to restaurants in Riyadh and Jeddah — the journey of one dish.
How to make Yemeni shafout, step by step
Lahoh, yoghurt and coriander. The full recipe with quantities, and the mistakes to avoid.
Masoub in summer: why does it taste different?
The same recipe, and a different result between January and July. Real reasons, not impressions.
Ramadan suhoor: what to order so you don’t get thirsty during the day
Choosing your suhoor isn't about quantity but about kind. A practical guide from our menu.
Two new branches open next month
A new expansion in Riyadh and Jeddah brings our network to seventeen branches.
The difference between masoub, mutabbaq and areekah
Three dishes many people mix up. The difference is in the dough, the method and when you eat them.
The best areekah in Madinah
A short guide for Madinah's visitors and residents on where to find areekah baked in the tannour.