Thin layers of lahoh soaked in tangy, herbed buttermilk with bell pepper and garlic. Cool, sour, and genuinely refreshing. A Yemeni classic best shared straight from the dish.

Simmered chickpeas pureed with tahini, fresh lemon juice, and garlic with a touch of olive oil served with tandoori bread.

Eggplant charred until the skin blisters, then whipped with tahini, lemon, and garlic. Smoky, creamy, and a little tart. Served with warm bread.

Ultra-smooth hummus crowned with seasoned sautéed lamb and a generous pour of olive oil. The warm meat sinks into the cool tahini base as you scoop. Served with fresh bread.

Silky, tahini-rich hummus topped with seasoned sautéed chicken and a swirl of olive oil. Warm, savory, and easy to keep going back to. Served with fresh bread.

Hummus topped with sautéed fresh lamb liver, with a touch of olive oil, served with tandoori bread

Three golden pastry shells, hand-folded and fried until they shatter when you bite. Filled hot with meat. Gone in about a minute.

Three golden pastry shells, hand-folded and fried until they shatter when you bite. Filled hot with cheese. Gone in about a minute.

Three golden pastry shells, hand-folded and fried until they shatter when you bite. Filled hot with chicken. Gone in about a minute.

Three pieces of light pastry shells stuffed with Cheese and spices served with Zahawiq.

Three bulgur shells with a crackly outer crust and seasoned beef packed inside. Fried to order so the outside stays sharp and the filling stays juicy. A squeeze of lemon and you're set.

Fiery Yemeni zahawiq blended into creamy cheese so the heat lands soft, then builds. Bright, spicy, and dangerously easy to finish. Comes with fresh bread.

Three pieces, crisp and golden outside, soft and herb-green inside. Made from chickpeas and fresh herbs, fried to order. Best eaten while they're still too hot to handle.

Crispy fries tossed hot in Marib's signature spice blend. Crunchy edges, fluffy centers, seasoned all the way through. Add six chicken nuggets to make it a full plate.

Fava beans simmered low and slow until they collapse into something soft and creamy. Folded through tomatoes, onions, and fresh jalapeño for a bright kick against the richness. Scoop it up with warm bread straight from the tandoor

White beans stewed with tomatoes and sautéed onions until the whole pot turns thick and silky. Comforting, hearty, and built for dipping.

Grass-fed lamb liver hit fast on high heat with tomatoes, onions, and bell pepper, seared at the edges and tender through the middle. Rich, iron-deep, and packed with flavor. Add cheese to soften it into something creamier.

Cubes of lamb sizzled hard with tomatoes, onions, and bell pepper until caramelized outside and juicy within. The pan juices left behind are the best part, so keep bread close. Add cheese for extra richness.

Tender chicken sautéed over high heat with tomatoes, onions, and bell pepper until everything turns glossy and golden at the edges. Savory, satisfying, and never heavy. Comes with warm bread for the sauce.

Eggs cracked into a simmering pan of tomatoes, onions, and peppers, seasoned with warm spices until the yolks set just right. The sauce clings to every tear of bread.

Scrambled eggs with tomatoes, onions, parsley, creamy cheese spread, and peppers

Aden-style and unapologetically bold, built on a deeply spiced tomato sauce that carries real heat. Eggs cook right into it until soft and glossy. For anyone who wants breakfast to wake them up.

Seasoned ground beef, charred and spiced, laid over a bed of cool, crunchy Yemeni salad. Zahawiq on the side brings the heat. Hot, cold, spicy, and fresh in a single bite.

Flatbread stuffed and pan-fried until the outside blisters into crisp, flaky layers. Filled with spiced savory beef cooked down until deeply flavorful. Cut into squares and eaten with your hands.

Flatbread stuffed and pan-fried until the outside blisters into crisp, flaky layers. Filled with spiced vegetables cooked down until deeply flavorful. Cut into squares and eaten with your hands.

حنيذ لحم Slow- roasted lamb featuring Marib's special blend of spices, served over our traditional garnished with fired Arabian-seasoned rice onions

A generous cut of lamb, slow-steamed for hours until it falls clean off the bone. Served over rice and finished with sweet fried onions. Available as a full platter with salad, saltah, and zahawiq.

Traditional Arabian- seasoned rice and roasted chicken garnished with fried onions

Chicken cooked low and slow until it's falling-apart tender, laid over fragrant rice. Topped with fried onions for a touch of sweetness. Available as a full platter with salad, saltah, and zahawiq.

A whole lamb shank braised low and slow until the meat surrenders off the bone. Laid over fragrant rice and finished with sweet fried onions. Deep, rich, and worth taking your time with.

A whole lamb shank braised low and slow until the meat surrenders off the bone. Laid over fragrant rice and finished with sweet fried onions. Deep, rich, and worth taking your time with.

Very tender chunks of lamb marinated, then boiled and served in a specially seasoned broth.

Basmati rice cooked in Arabian spices until every grain is stained gold and fragrant. Topped with your choice of lamb haneeth or chicken. Aromatic, warming, and impossible to stop eating.

Basmati rice cooked in Arabian spices until every grain is stained gold and fragrant. Topped with your choice of lamb haneeth or chicken. Aromatic, warming, and impossible to stop eating.

Yemen's national dish, a bubbling stew of rich broth and fresh herbs delivered to your table still spitting hot. Bold, savory, and unlike anything else you've had. Served with fresh bread for scooping.

Salmon fillet oven-baked with light seasoning until the outside firms and the center stays silky. Served over fragrant basmati rice. Clean, light, and a change of pace from the grill.

Tender meat slow-cooked in a rich, deeply savory broth and brought to the table still bubbling in a stone pot. It's loud, it's steaming, and it doesn't stop for a good minute. Served with fresh bread and available with beef.

Tender meat slow-cooked in a rich, deeply savory broth and brought to the table still bubbling in a stone pot. It's loud, it's steaming, and it doesn't stop for a good minute. Served with fresh bread and available with lamb

Tender meat slow-cooked in a rich, deeply savory broth and brought to the table still bubbling in a stone pot. It's loud, it's steaming, and it doesn't stop for a good minute. Served with fresh bread and available with chicken.

Flaked tuna simmered with tomatoes, onions, and Yemeni spices, served bubbling hot in a stone pot.

Slow-cooked meat and vegetable stew in a rich, layered broth, served sizzling in a stone pot. Hearty, aromatic, and made to be scooped rather than spooned. Comes with fresh bread and beef

Slow-cooked meat and vegetable stew in a rich, layered broth, served sizzling in a stone pot. Hearty, aromatic, and made to be scooped rather than spooned. Comes with fresh bread and lamb

Slow-cooked meat and vegetable stew in a rich, layered broth, served sizzling in a stone pot. Hearty, aromatic, and made to be scooped rather than spooned. Comes with fresh bread and your chicken.

(Perfect for two) Authentic rich dish combining of three layers of Jareesh coarsely ground wheat Qursan mix of tomatoes potatoes, onions, peas, squash, mild chiles, green bell pepper, herbs, garlic, and toasted with bread flaks. Served with Lamb

A Gulf-style dish layering jareesh, qursan, and basmati rice into one deeply comforting plate. Topped with your choice of haneeth, mandi, shank, or chicken. Three textures, one bowl, no leftovers.

An authentic rich dish combining three layers of food: Jreesh, Qursan, and Rice, Topped with pieces chicken.

A Gulf-style dish layering jareesh, qursan, and basmati rice into one deeply comforting plate. Topped with your choice of haneeth, mandi, shank, or chicken. Three textures, one bowl, no leftovers.

Meat and fresh vegetables seared over high heat and served sizzling in a hot pot. Charred edges, tender centers, and a sauce worth chasing around the pan. Available with beef, lamb, or chicken, served with fresh bread.

Meat and fresh vegetables seared over high heat and served sizzling in a hot pot. Charred edges, tender centers, and a sauce worth chasing around the pan. Available with beef, lamb, or chicken, served with fresh bread.

Meat and fresh vegetables seared over high heat and served sizzling in a hot pot. Charred edges, tender centers, and a sauce worth chasing around the pan. Available with beef, lamb, or chicken, served with fresh bread.

Shrimp sautéed with onions, tomatoes, Marib’s special spice served with hot and fresh bread.

Jumbo shrimp marinated in yogurt sauce and Marib's special seasoning. Served with rice.

Marinated chicken grilled with bold tandoori spices

Onions, carrots, tomatoes, cucumbers, and lettuce chopped fresh and tossed in Marib's signature sauce. Crunchy, bright, and perfectly balanced. Made fresh throughout the day.

Fresh vegetables tossed with shards of crisp bread that soak up the dressing without going soft. Pomegranate molasses and lemon give it a sweet-sour edge. Sharp, crunchy, and addictive.

سلطه صغير

Fried Falafel over a bed of fresh lettuce, tomatoes, carrots, and cucumbers mix with Marib's special dressing.

Cool, creamy yogurt folded with crisp cucumber, garlic, and dried thyme. Light, tangy, and refreshing on the palate. The kind of side that disappears fast.

Slow-simmered lamb broth seasoned with Marib's own spice blend. Deep, savory, and warming from the first spoon. The traditional way to open a Yemeni meal.

Lentils cooked down with tomatoes and onions until thick and velvety, finished with fresh parsley. Gentle, filling, and satisfying on its own. A squeeze of lemon lifts the whole bowl.

Limes pressed to order and blended with fresh mint, served over ice. Tart, cold, and instantly refreshing. Available single or by the pitcher.

Chilled, tangy yogurt drink served cold. Cooling and traditional alongside spiced food.

Chilled, tangy yogurt drink served cold. Cooling and traditional alongside spiced food.

Fresh banana blended thick with cold milk. Creamy, naturally sweet, and filling on its own. Available single or by the pitcher.

Aden-style tea simmered slow with milk and cardamom until it turns thick and fragrant. Sweet, spiced, and warming. Order the pot, you'll want a second cup.

Shai Adeni is a Yemeni tea from the coastal city of Aden flavored with cinnamon, cardamom, cloves and sweetened condensed milk with a big of sugar.

Strong black tea steeped with fresh mint. Clean, bright, and refreshing after a heavy meal. Available by the cup or the pot.

A traditional Yemeni drink made with ground, unroasted

coffee husks and powdered ginger.

Finely ground coffee brewed dark and thick with a rich foam on top. Bold, intense, and served in small cups. Best paired with something sweet.

Lightly roasted Arabian coffee, delicate and aromatic rather than bitter. Traditionally poured small and sipped slow. Available by the cup or the pot.

Shredded pastry baked golden over house-made qushtah cream, then finished in sweet syrup. Crisp on top, molten underneath. Best eaten hot, straight from the pan.

Ripe bananas mashed with crumbled bread, honey, and cream and served warm. Soft, sweet, and deeply comforting. One of the most-loved desserts in Yemen for a reason.

Paper-thin layers of dough baked until golden, then drowned in honey and scattered with nigella seeds. It arrives warm, glossy, and pulls apart in ribbons. Available whole, half, or personal.

Paper-thin layers of dough baked until golden, then drowned in honey and scattered with nigella seeds. It arrives warm, glossy, and pulls apart in ribbons. Available whole, half, or personal.

Paper-thin layers of dough baked until golden, then drowned in honey and scattered with nigella seeds. It arrives warm, glossy, and pulls apart in ribbons. Available whole, half, or personal.

Warm bread mashed with date paste, butter, and honey, then crowned with cream and shredded cheese. Sweet, rich, and unexpectedly savory at the edges. A traditional Yemeni finish to any meal.

Soft dough filled with premium dates and topped with thick, rich cream. Served warm so the dates go soft and jammy inside. Sweet without being heavy.

Flaky phyllo pastry filled with smooth cream and drizzled with syrup. Shatters at the first bite, then turns cool and creamy. Small enough that no one shares.

Semolina cake baked golden, then soaked while still warm in fragrant syrup. Dense, moist, and lightly sweet. Made for dipping into hot tea.