alammiga

Alam mīkā is a traditional dish originating from the coastal regions of Yemen. It is a flavorful stew typically made with fish, often a firm white fish like grouper or snapper, simmered in a rich and aromatic broth. The base of the stew usually includes tomatoes, onions, garlic, and a blend of spices such as cumin, coriander, turmeric, and fenugreek. Cilantro and parsley are often added for freshness.

The preparation of alam mīkā involves sautéing the aromatics before adding the fish and tomatoes, which are then allowed to cook down into a thick sauce. The cooking time varies depending on the size and type of fish used. Some variations may include vegetables like potatoes or bell peppers.

Alam mīkā is commonly served with Yemeni flatbread, known as khobz, for dipping into the flavorful broth. It can also be accompanied by rice. This dish is considered a staple in Yemeni cuisine, reflecting the country's reliance on seafood due to its extensive coastline. The preparation and consumption of alam mīkā are often communal activities, highlighting its importance in social gatherings and family meals. Its distinct taste and aroma make it a beloved dish for many.