Hadrami Mandi: A Taste of Yemen's Culinary Heritage

ERBIL (Kurdistan 24) – The Hadrami Mandi, a meat-centric dish renowned for its distinctive cooking method in underground firewood ovens, stands as a cornerstone of Yemeni cuisine.

This culinary tradition, passed down through generations, continues to captivate taste buds both within Yemen and across the globe.

In the heart of Seiyun, a city in eastern Yemen, chef Salem Jamad has spent a decade perfecting the art of preparing this iconic dish.

At his renowned restaurant, the day begins early with the meticulous selection and preparation of meat, which is seasoned with a secret blend of spices before being placed on the grill.

“The secret lies in the unique combination of spices,” Jamad revealed to Kurdistan24, emphasizing the vital role of the spice mix in achieving the dish’s signature flavor.

While the meat marinates, another team diligently prepares the firewood ovens, dug deep into the earth. These traditional ovens, a testament to Yemen's culinary heritage, are heated to the ideal temperature before the meat dishes are carefully placed inside and sealed tightly.

This slow-cooking method, in which the meat absorbs the smoky flavors for around an hour, ensures unparalleled tenderness and a rich, aromatic profile. As Mandi chef Rami Abdat explains to Kurdistan24, "The modern way of preparing Mandi has not affected the traditional underground method, because it imparts a unique taste and flavor to the meat."

Once the meat is fully cooked, it is carefully arranged atop a bed of fragrant rice, creating the final presentation of Hadrami Mandi. This dish, beloved by Yemenis and increasingly popular worldwide, serves as a delicious ambassador for Yemeni culture and culinary tradition.

Further reporting done by Kurdistan24's correspondent in Yemen Ayman Qaed