The cuisine of Yemen is entirely distinct from the more widely known Middle Eastern cuisines. Yemeni cuisine also differs slightly from region to region. Yemen cuisine has heavy Ottoman Turkish influence due to the Ottoman occupation. Chicken and lamb are eaten more often than beef, which is expensive. Fish is also eaten especially in the coastal areas.Cheese, butter, and other dairy products are less common in the Yemeni diet. Buttermilk, however, is enjoyed almost daily in some villages where it is most available. The most commonly used lipids are vegetable oil used in savory dishes, and semn (clarified butter) is the choice of fat used in pastries. Although each region has their own variation, saltah is considered the national dish. The base is a brown meat stew of Turkish origin called maraq dollop of fenugreek froth, and sahawiq. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread, which serves as a utensil to scoop up the food.

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