Dispatch from Cobble Hill, Brooklyn:
📸 (1) Kebsa chicken (2) Selta (3) Lamb haneeth (4) Foul moudammas (5) Falafel (6) Deep fried salmon (7) Shawerma sandwich with malawah (8) Atlantic Avenue facade.
If you have never been to Yemen, at the very southern tip of the Arabian Peninsula, Hadramout might not be familiar in your vocabulary. While currently the region of the same name (often spelled Hadhramaut) now encompasses over half of the nation, when the restaurant opened in 1996 it simply referred to one large province in the eastern part of the country. This area remains very low density but of high value because of its oil production, and like many parts of Yemen it contains people and cultures that would love to see less power wielded centrally from the capital.
New York City has a diverse Yemeni and Yemeni American population, with all ranges of folks fleeing the troubled country in recent years joining an already established community. A younger second generation mostly raised here now fluidly coexists, but for those from the namesake eastern province or with ties to it, the promise of back home must be a strong calling.
A recent stop here with a group of five rewarded us a night with a full house of Yemenis coming for their iftar meal. This special dinner, eaten after sundown during the holy month of Ramadan, is not only a way to gain strength after a day of fasting, but looked forward to by practicers of the faith for its time of community and celebration. Those outside the faith often perceive this practice of fasting called sawm, as hardship, and while it does take willpower and determination many Muslims look forward to this most holy of months in the Islamic calendar.
📍 Hadramout, 172 Atlantic Ave, Cobble Hill, Brooklyn.
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