hamwas

hamwas is a traditional stew originating from the southeastern region of Yemen, where it has been prepared and served for over a century. The dish is typically made using locally sourced lamb or goat meat, goat milk, dried mint, coriander, and a distinctive mixture of spices that includes cumin, cinnamon or cloves, and black pepper. In many households the dough or flatbread, known as sumagh, is baked first and later soaked with the stew before it is served. The stew is simmered slowly, allowing the flavors to meld, and entire families often gather around to eat hamwas, especially during religious celebrations such as Eid al‑Fitr and the winter Solstice.

Though in its original form it incorporates goat‑milk, modern variations often use regular milk or even dairy‑free substitutes to accommodate dietary restrictions. In some parts of Yemen, the meat may be replaced with fish, whereas in the north the stew is sometimes made belly‑flesh and often has a sweeter taste because of the addition of pumpkin or carrots. Many Yemeni cookbooks regard hamwas to be a comfort food that symbolises hospitality, earning it a place of honor in the households of many upper‑class families and in traditional holiday feasts.