Spiced rice and tender lamb or chicken, traditionally cooked in a pit oven (the tandoor-like taboon) so the meat steams and smokes at once. Served on a communal platter, eaten with the hand, with daqoos-style sauce on the side.

Yemeni restaurants across Dubai — especially in Bur Dubai and Deira — built their reputation on it. Huge portions; come hungry and in numbers.