On Avenue Z in Sheepshead Bay, Jannet Aden serves Yemeni classics — lamb mandi, fahsa, kabsa — under the warm copper glow of hand-hung lanterns. Open until midnight, every night.
Jannet Aden — "the gardens of Aden" — is what we call the corner of Sheepshead Bay we built. Copper lanterns. Warm wood. The smell of rice and saffron from the open kitchen.
Every lamb shank is slow-roasted until the bone gives up. Every plate is built to be shared.
— The Jannet Aden Family
Wood-smoked lamb served over saffron rice. Our most-ordered, every single day, every single year.
Slow-roasted lamb shoulder, fragrant with cardamom and clove. Falls apart with a fork.
Bubbling lamb stew, served in the stone bowl it cooked in. Comes with our complimentary bread.
Fragrant rice cooked with lamb, raisins, and our family's spice blend. Friday best.
Saudi-style spiced rice with charcoal-grilled chicken. Lighter than the lamb, every bit as fragrant.
Layered rice and lamb, slow-baked under a sealed pot. The crackle of the bottom layer is the whole point.
The food was phenomenal — chicken Mandi, kidney beans, fasha fish all hits. Worth the wait. They take their time to prepare each dish.
Lamb head is nice. We come on a weekly basis. Tastes good and lamb meat in general comes with soup and salad. Love it.
So disappointed I learned about Jannat Aden after so long because this place is an absolute gem. From the aroma alone, you know.