– Hey, everybody. We are standing here in
Brooklyn on 5th avenue in the beautiful Bay Ridge neighborhood. On this stretch of 5th avenue, it’s sort of like a
mini little Middle East. A lot of Arabic writing every where. A lot of stores and businesses
are from Middle Eastern countries and the place
we’re going to right now is the Yemen Cafe. Now, Yemen of course, the second largest country
in the Arabian peninsula. It is just south of Saudi Arabia. Country of about 27 million people. It’s a country that’s had
a lot of political strife, a lot of upheaval in
the last several years. However, the Yemeni cultural
contributions to the world should not be understated. Namely, the food. There’s gonna be a lot
of wonderful lamb dishes, bean dishes, a lot of tomato,
onion, cumin, coriander, fenugreek, a lot of wonderful
things happening in the Yemen Cafe right over here. We’re gonna head over there right now. We’re gonna try some of the food. Talk to a couple people. Let’s go. (happy music) – Every single one of us, my brothers and sisters
and also my uncle’s kids, we were trained from early
age how to cook the dishes. Teenagers, they’ll tell us go
make me something yourself. (laughs) Before he opened up the restaurant, my father was a sous-chef
at a restaurant called, I don’t know if you, Windows on the World? – Oh, sure! (laughs) That’s amazing. For those of you who don’t
Windows on the World was the restaurant at the top of
the World Trade Center. And I mean, it was amazing. – My father was there, he also worked on Tavern on the Green. – Oh, sure, of course, very famous. So your dad’s like a pro. – Yeah. – Oh, okay. – He’s the man when it comes to food. Anybody who usually came from Yemen, the first thing they did
was come to the restaurant. – Oh, really? – Yeah, and my father would
help them out, get them a job. Because there wasn’t
this big of a community back in the 80s. – And is your dad still around? – Yeah, my father is still around. – Oh, okay. – He’s a very old man but he’s
still around, still working. He’s like, 94. – 94? That’s amazing. And he still comes in here
and tells you what to do? – He’s more like the health inspector. (laughs) He’ll show up and when he shows up– – Everybody scrambles. – Everybody’s like, oh my God, that’s him. It’s fun. – Man, thanks for having me here. – Thanks for having me. – Love being here and I’m
looking forward to trying some of this food. (happy music) – Hi. – Oh, hi. – Welcome to Yemen Cafe. My name is Jeff, can I take your order? – Thank you very much. I think I would like, I think the lamb salta is very good, yes? – Yes. – Okay, so let’s have an order of that. Can I try the Foul? This fasolia and then
maybe we’ll do a dessert. This is the dessert, yeah? – Yeah, it’s bread with honey and cream. – We’ll try that. Excellent, thank you very much. – You’re welcome. (cheerful music) – We’re gonna start with
dessert first just because I don’t want it to die while
I’m eating the main course. This is the fatah with honey. Chopped up Yemeni flatbread
that’s sautéed with butter and honey covered in this white cream and dotted with black sesame seeds. This is so good. So you get that nice caramelization. The flatbread has been sort of
chopped up and macerated and cooked until it almost resembles
a crispy or crunchy rice. And then it’s just cooked
in butter which gives it a wonderful, rich, caramelized flavor. Drenched in this pool of
honey and white cream. This is extremely good. I don’t have to say that and
I don’t always say that on episodes of Dining on a Dime, but this is probably my favorite dessert I’ve had on the show. Fatah, F-A-T-A-H, good as hell. Lesson here is when you eat dessert first, good things happen. Look at this beautiful flatbread. This flatbread is similar
to what you would find in a Indian tandoori oven. It’s in many Yemeni households. And what we can do with this, we can scoop up a nice bit of this Foul. We tried the fava beans . Tomato, onion, all sorts of
good spices in this still very hot, black stone bowl. And when this came out, it
was positively bubbling over. It’s still very hot. These beans are creamy. What’s nice is that,
because this bowl is so hot, it’s gotten nice and
burned, nice and crunchy. You can see that. Everybody knows that the edge, like the corner of a brownie
pan is the best part. It’s the same principle
that’s operating here. It’s just a little bit more caramelized, a little bit crunchier. This is also served of course, with a hardy portion of Haneeth Lamb. H-A-N-E-E-T-H lamb that has
been stewed and braised. I could probably just like, shake this and it would fall off the bone. Just wanting to come off. Good meat should not
totally fall of the bone. It should have a little
bit of tensile strength. Which, this does. But that pulled off very easily. It’s nice and tender. Very fatty. You can see my fingers
are just like, glistening. How you know it’s been done right. It doesn’t have that
overwhelming gamey flavor. This is extremely good. If I’ve had a better piece
of lamb in recent memory, I can’t remember it. You guys, that’s Yemen. That’s the cafe. The flavors are incredibly
rich and delicious. I love this food. It was great to talk with Sid
and get his honest perspective in what’s going on with the Yemeni people in the United States. I don’t think it really
matters where you fall on the political spectrum to
acknowledge the current course of American politics is going to affect people like Sid’s family, a lot of people in this restaurant, in very profound ways and
in very, in many cases, very unfair ways. Food is politics. It’s all intertwined. At the end of the day, this is a food show
and so I will say this, Yemeni food is awesome. It’s really good. And I don’t know a lot of
Yemeni people but the ones that I met today are incredibly kind. And so that is what I can
offer today in this show. I love the food. I will definitely be coming
back and giving them my money. I really hope you enjoyed this
episode of Dining on a Dime from Yemen Cafe. If you’d like to watch
more, please click here. Click, click, click. I’m a youth. I’m not a youth, sorry. I already told you, I’m 73 years old.