In Abu Dhabi, Mandi is a popular Yemeni dish that can be found being served at many restaurants. It is served on a bed of rice with meat and a mixture of spices. The highlight of this dish lies in how the meat is prepared. The word “mandi” in the arabic language means “dew” which refers to the moist chewy texture of the meat, which is usually cooked in a deep pit oven, similar to the one pictured below. How Mandi is traditionally prepared? The meat is first seasoned with a mixture of herbs and spices, which is usually called Hawajj in Yemen. The meat could be lamb, camel, goat, or chicken. A common type of rice that usually accompanies the meat is often basmati rice, which grows twice its length when cooked. The meat is first boiled with the spice mix and the broth is used to cook the rice, while the meat is suspended above the portion of rice. The dish is then left to slow-cook for about 8 hours before it is ready to eat. Carmelized onions, nuts and raisins are often added as ga...