The dish originates “from the southwestern region of Yemen, particularly in Hadhramaut” (“The Ultimate Guide”). “The word ‘Mandi’ itself is derived from the Arabic word ‘nada,’ meaning 'dew,’” a fitting description of its tender and juicy texture (“The Ultimate Guide”). To achieve its unique flavor, the earliest cooks dug a pit into the ground—a method still used today—suspending the meat above the rice so that the natural juices would drip down and flavor the rice, giving it moisture and its signature taste (“The True Meaning”). Its distinctive taste quickly gained popularity in neighboring Middle Eastern countries and eventually spread across the world (“The True Meaning”). Even so, every family has its own way of preparing mandi, which can result in slight variations in flavor. 

Recently, I asked my mom why the dish sometimes tastes a little different than usual. She explained that people often confuse mandi and haneeth because of their similar cooking techniques, use of spices, and cultural roots. She told me that the differences are that hanneth is usually slow-cooked lamb, while mandi can be either chicken or lamb and has a smoky flavor. She also explained that even mandi has many different ways to cook it, depending on family traditions, regional influences, or personal preferences. Recipes naturally vary in spices, preparation, cooking methods, and choice of meat, as seen at “Cafe Zamrud,” which differs from the authentic version (Rahmidi et al.). This helped me understand that the smoky chicken mandi my family makes on Eid is just one version of the dish. I realized that the way my family cooks the dish is its own tradition—one that has shaped how I understand Yemeni culture and my place within it. In contrast to how my family prepares it, a traditional lamb recipe written in a Gulf News article uses lamb, slower cooking, slightly different spices, which highlights that each variation brings its own unique flavor (“Yemeni Mandi”). 

It is tradition to eat mandi with our hands while sitting together. This practice not only demonstrates hospitality and brings everyone closer, but it also has benefits: “When we touch our food with our fingers, we send signals to our brain that we are ready to eat, which prepares our stomach and other digestive organs for the process of digestion” (Bhatnagar). The Ultimate Guide states that “Traditionally, Mandi was considered a celebratory dish, served at weddings, family gatherings, and religious festivals,” so whenever a religious festival or family gathering nears, I feel excited—not only for the delicious food but also because sharing it in this way brings the whole family together (“The Ultimate Guide”).

 Learning about the historical, traditional, and cultural aspects of mandi makes me appreciate it even more. Beyond its flavor, it reminds me of the warmth of family gatherings and the joy of celebrating together. It’s a dish that brings me back to my childhood and makes me feel connected to my culture—especially during Eid, when the whole day built up to that one meal and the house felt full of celebration. It’s more than a dish; it’s a celebration of family, tradition, and culture, bringing people together to create special memories with the people you love most.