Yemen is a country in Asia, bordered by Saudi Arabia to the North, Oman to the East, the Red Sea to the West, and the Gulf of Aden and Arabian Sea to the South. It sits at the southern tip of the Arabian Peninsula.
Yemen has one of the oldest food storage cultures in the Arabian Peninsula, using earthen clay jars, leather containers known as al-samīl, and woven baskets to store food like sour pickles, honey, qishr, spices, among other items.
As time evolved, the use of glass jars and glass bottles with caps has become part of Yemeni containers for storing food across homes and businesses (for packaging products)
In this article, we’ll explore how Yemenis store pickles, honey, qishr, spices, and syrups in glass, highlight some myths and facts about Yemeni food culture, and also learn some recipes you can try, whether you are in the UK or anywhere in the world.
A Brief Look at Yemen's Food-Storage Culture and Transition From Clay Jars to Glass
Before the widespread use of refrigerators to store and preserve food for long periods, Yemeni homes had been practising the use of clay containers (less porous and porous) for cooking, preserving, and storing food. A fascinating fact is that, from different types of clay pots to jars, Yemen has a name for each.
Some examples of less porous clay jars and pots include:
● Al-Haradha (or Harada): It is a fired clay pot commonly used for cooking Yemeni dishes like saltah and fahsa.
● Burmah: It is a round-bottomed clay pot, often used for slow-cooking.
● Zeer or (Zir): It is the largest type of clay jar in Yemen, primarily used for storing or cooling water, which holds up to 50 litres.
● Jahlah: It’s a medium-sized clay jar used for water, which holds up to 20 litres.
● Kuz or Jarrah: Small-sized clay jars, which are usually about one litre.
● Madar: It’s a long clay pot traditionally used for slowly roasting meat, such as lamb haneeth, in an oven.
On the other hand, they use porous clay bins for storing grain, dried limes popularly known as loomi, and honey. For dairy and cooked foods, Yemeni families used leather containers known as al-samil (or al-sameel) stitched from goatskin and treated to be waterproof. Another small container used for storing ghee is called the al-Ukkah, which is made from the hide of a young goat or sheep.
While clay and leather have been serving the Yemeni people for generations, they have limits; their porosity, tendencies to absorb flavours, and inability to sterilise them, among other reasons, made the adoption of glass containers like jars and bottles a necessity for preserving and maintaining the freshness of food.
Glass bottles and jars have been known to maintain the rich flavour of Yemeni food, drinks, and spices, as transparent, non-reactive containers that keep food safe, making them a standard in Yemeni markets and kitchens, maintaining the same preserving traditions in a more reliable material.
Yemeni Pickles (Kabees) and Mixed Vegetables in Glass Jars
Pickles, also known as kabees, just like in Algeria, are a staple in Yemeni meals; it’s more like it's always a part of every meal. The kabees is often eaten with stew, flatbreads, grilled meats, and rice dishes. Traditional Yemeni pickles contain a mixture of various vegetables.
Recipe for Yemeni Pickles (Kabees) in a Wide-Mouth Glass Jar
Ingredients
● 1 small cucumber, sliced
● 1 medium carrot, cut into batons
● 4–5 cauliflower florets
● 2 garlic cloves, peeled
● 1 tablespoon non-iodised salt
● 1 teaspoon sugar
● 200ml white wine vinegar
● 300ml cold water
● Half a teaspoon of turmeric (optional)
Method
● Pack the vegetables into a sterilised wide-mouth glass jar.
● Dissolve the salt and sugar in the vinegar and water, add the turmeric, and pour over the vegetables until they are fully submerged.
● Seal with an airtight lid and leave in a cool, dark place for seven to ten days.
● Once you open it, store it in the fridge and use it within three weeks.
Glass jars are ideal for Yemeni-style pickles for several clear reasons:
● They do not react with the acidic vinegar brine
● They are easy to sterilise between batches, which reduces the risk of contamination.
● Their transparency lets you monitor the brine level and the colour of the pickles without consistently opening the jar.
● They are fully reusable.
In Yemeni markets and delis, mixed pickles are mostly packaged and sold in 500g wide-mouth glass jars.
Honey, Date-Based Preserves Stored in Jam and Honey Jars in Yemen
Yemeni Honey
Yemen is one of the world's producers of some of the most sought‑after honey, such as:
● Sidr Honey: It is harvested from the nectar of the Sidr tree (jujube) in the mountains and is valued for its strong antibacterial and therapeutic properties.
● Sumar Honey: It is harvested from the blossoms of the Acacia tree. It has a dark colour and a slightly bitter, rich flavour, and is frequently used to support immunity and digestive health.
● Salam Honey: It is harvested from the Vachellia lava (Salam) tree. It is crimson in colour, light in density, and mostly used by diabetics due to its low sugar content.
● Marai Honey: A multi-floral, wildflower honey collected from various wild plants in Yemen's mountain pastures, providing a more affordable premium honey option.
Traditionally, this honey was stored in clay or plastic containers, but today, it is increasingly stored in glass honey jars. Due to the impermeability of glass jars to moisture and pests.
Another reason is that honey is hygroscopic (it absorbs water from the air), and plastic can slowly allow vapour exchange. A proper glass jar with an airtight lid is great at keeping the honey from fermenting or crystallising too quickly.
Date-Based Preserves
In Yemen, there are different forms of date-based preserves. They include:
● Date paste or dough, known as “ajeen al-tamr”, is made by pitting and kneading dried dates into a dense paste
● Rob al-Tamr is a highly concentrated date honey or syrup, made by boiling dates in water and straining them to extract a thick, sweetener.
● Asab, which is a traditional method where dates are pressed and stored in their own paste or packed tightly for preservation.
These thick, sweet preserves are often eaten with bread, stirred into drinks, or used as a natural sweetener, and when properly sealed in a glass jar, it keeps them fresh for months in a cool, dark pantry.
Qishr, Spices and Spice Blends Stored in Glass Jars and Bottles
Qishr
Qishr is one of Yemen's most unique and ancient drinks. It is made from coffee husks (the dried outer skin of the coffee cherry, which is commonly discarded in other coffee-producing countries).
Qishr is often brewed as a tea-like drink, flavoured with ginger and sometimes cardamom, giving it a slightly spicy and moderate caffeine level, and it has been drunk in Yemen for centuries as an everyday warming drink.
Dried qishr husks are often stored in airtight glass jars to keep them dry longer compared to paper bags or plastic containers. Any glass jar with a screw-top lid is perfect, so that it can be easily opened and resealed daily.
Yemen's Spice
Another unique food tradition in Yemen is rich in, is spices and spice blends. The most popular one, which is the country's signature spice blend, is hawaij. Another popular spice blend is baharat, which gives a warm, slightly sweet, and pungent taste, combining smoked paprika, cloves, nutmeg, and sometimes dried rose buds.
Recipe for Yemeni Hawaij
● 2 tablespoons ground black pepper
● 1 tablespoon ground cumin
● 1 tablespoon ground coriander
● 1 teaspoon ground cardamom
● 1 teaspoon ground turmeric
● Half a teaspoon of ground cloves
● Half a teaspoon of ground dried ginger
Method
● Combine all spices thoroughly and pour into a clean, dry glass jar with a tight-fitting lid.
● Store away from direct heat and sunlight.
● The blend keeps its full fragrance for up to six months in a sealed glass jar, longer than in a plastic or paper container.
Yemeni Local Drinks and Syrups in Glass Bottles
Yemen also has a tradition of homemade syrups and non-alcoholic drinks. Most of their syrups are made from data, while the drinks include fruit cordials and honey-based drinks.
Recipe for Making Honey and Date Syrup in a Glass Bottle
Ingredients
● 150g soft pitted dates
● 3 tablespoons good-quality honey
● 300ml water
● Half a teaspoon of ground cardamom
● Quarter teaspoon ground cinnamon
Method
● Combine dates and water in a saucepan and simmer for 15 minutes until the dates are very soft.
● Remove from the heat, mash the dates into the liquid, and strain through a fine sieve. Stir in the honey and spices while warm. Pour into a sterilised glass bottle and seal.
● Store in the fridge for up to three weeks.
● You can use it as a drink sweetener or drizzle it over bread.
4 Myths and Facts About Yemeni Food Culture
Myth: Yemeni food is always very spicy and hot.
Fact: While zhug (a hot green salsa) is popular, many dishes like saltah (a meat‑and‑fenugreek stew) or fahsa are mildly spiced with cumin and coriander. Hot condiments are often provided on the side.
Myth: Yemeni honey is the same as any other honey.
Fact: Yemen’s diverse regions produce a variety of honeys. Sidr honey (from the Sidr tree) is dark, medicinal, and expensive, while wildflower honey from the Tihama coastal plain is lighter and fruitier.
Myth: Yemeni food is only about meat and rice.
Fact: Though dishes like mandi (slow-roasted meat and rice) are popular, A major part of Yemeni meals are legumes (lentils, fava beans), vegetables (potatoes, okra, pumpkin), and flatbreads (malooga).
Myth: Yemeni qishr is just weak coffee.
Fact: No, it isn’t. Qishr is made from coffee husks (not the bean), which makes it naturally low in caffeine, light in body, and has a completely different flavour profile. It's not a coffee substitute but a unique tea.
Preparing and Storing Yemeni Food, Drinks & Syrup in the UK
One fascinating fact is that Yemeni food tradition is increasingly finding its way into the broader UK food culture. If you would love to try preparing Yemeni pickles, qishr, honey and date syrup, or hawaij, and store them, getting and using the right container is necessary. Here is how to use the right container:
● Use wide-mouth pickle jars for Yemeni kabees. The wide opening makes filling and taking out the vegetables easier.
● Use standard jam jars with fitting screw-top lids for honey, date preserves
● Use moderate to small airtight glass jars for qishr husks and hawaij spice blends.
● Ensure you use glass bottles with secure closures for honey-date syrup.
When shopping for glass jars and bottles in the UK, look for food‑grade glass, airtight lids, and a supplier who offers consistent sizing (so your lids are interchangeable).
Visit our collection for a range of designs and sizes of glass jars and bottles suitable for the Yemeni food and drink profile, from spice jars to large pickle jars, which can be used for home and commercial purposes.