Traditional Yemeni food is strongly influenced by the Turkish, Indian and Arab cuisine. Here are the main traditional dishes: Starters Zahaweg Sana’ani: a spicy sauce made from fresh tomatoes, hot green pepper and spices. Zahaweg Jobn: a spicy sauce made from fresh tomatoes, hot chilly, spices and Yemeni goat cheese. Shafoot: crepe bread made from millet with yoghurt, mint, hot green pepper and herbs. Helba: a fondue made from meat bouillon with eggs, rice or vegetables and fenugreek mixed with herbs. Bent Assahn: pizza pastry covered with honey and black sesame. Buraik: puff pastry stuffed with minced meat. Muddabaq: doubled pancake, inside roasted eggs with tomatoes, herbs and spices. Sabaya: bread covered with honey. Soups Shorbat Addas: lentil soup. Shorbat Khudhar: vegetable soup. Shorbat Borr: barley soup. Marag: bouillon made from mutton or goat meat. Main dishes Hanid: lamb or goat meat covered with spices and banana leaves and then grilled in clay oven under the earth. Kabsa: colored spicy rice mixed with lamb meat. Agdah: lamb meat cooked with vegetables, tomato sauce and spices. Mohkbazat Sayd: fish covered with a spicy tomato sauce grilled in a clay oven. Fattah: bread mixed with bouillon, eggs and spices or mixed with dates and bananas. Vegetable dishes Foul: Soya beans cooked with tomatoes, onions, garlic, hot green pepper and spices. Fasuuliah: white or red beans cooked with tomatoes, onions, garlic, hot green pepper and spices. Mushakkal: mixed vegetables cooked or roasted with tomatoes and spices. Addas: lentils cooked with tomatoes, onions, garlic and spices. Breads Kiddam: a bigger roll made from different types of whole meal flour. Meluudj: pastry bread made from wheat and millet flour. Shaeer: pastry bread made from barley flour. Ruumi: small pastry bread made from maize flour.