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Authentic Yemeni cuisine.

Our Review

Yemeni food has a lot in common with Indian and Ethiopian food, more so than it does the common Middle Eastern fare most of us are familiar with. But Bridgeview's Sheeba has a full complement of "cultural platters": it's the only place locally that serves salta (a tomato-based vegetable stew), fahsa (the same stew cooked with lamb or tuna), fahsa (an ethereal fenugreek froth used to top the stews), and fattah, a lamb- gravy-soaked savory pudding made from torn-up pieces of naanlike bread. Brothers Anees and Ismael "Smiley" Aljahmi do a lot with lamb. You can get marinated and broiled chops; sauteed liver or kidney; segar, minced lamb sauteed with tomatoes, onions, cumin, turmeric, cilantro, and garlic; chunky gallaba cooked in a currylike sauce; shredded lamb stewed in fahsa or mixed with fattah; and heaping platters of rice with lamb on the bone roasted (masloog) or slow simmered (haneeth), which also yields the savory gravy that dresses the fattah. (Order in advance and they'll roast you a whole baby lamb stuffed with rice.) They also do a few typical Middle Eastern sides—hummus, fasolia, ful mudamas—but the Yemeni dishes predominate, including a whole butterflied bass or tilapia rubbed with a seven-spice mix and blasted in a clay oven, or mushakal, a spicy stew of potato, celery, zucchini, and okra that simmers from open to close. Read the full review >>

Mike Sula

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