Both breakfast and lunch at al-Ikhwan feature well-made versions of key Yemeni favorites. On the first end, the fuul and dakka—a rough tibs analogue consisting of small pieces of meat and a bit of vegetables—are the key standout; I continue to argue that Yemeni fuul not only stands its own, but arguably comes out on top when compared to other regional takes on cooked fava beans. I can’t speak to the eggs as, well, I categorically find eggs somewhat repulsive.

            As tends to be the case in Yemen, lunch, however, is the main event here. The star is the burma—meat that’s cooked in broth, rendering it incredibly tender and well-flavored. Notably, despite being in the former capital of the PDRY, they do an excellent fahsa; al-ikhwan’s version of the Yemen highland classic undoubtedly holds its own against many of the best in Sanaa. They do some fish dishes, which are certainly solid, but its unquestionable that the meat is the star; left with no choice but to opt for a fish saloona during a meal here on a recent Lenten Friday, I admittedly found myself salivating over what my non-Catholic colleagues were eating.

Al-Ikhwan is located across from the Parade Square in Khor Maksor