Ep97: More Than a Meal: The Story Behind Café Yemen and Its Heartfelt Hospitality

Host Michael Dugan: 0:52

I'm excited today to introduce everyone to our guest, Tawfik Maudah . But I also wanna make sure that you get to meet, my wife, Carrie Dugan, who is today going to be our co-host, and she's very passionate about this episode. And the reason is because we went to TOXs restaurant. three times, and had amazing Yemeni food. We became friends and we connected and we invited him to come on the podcast and Carrie said, I have to do this interview with you, and I was so excited. So welcome Carrie Dugan.

Cohost Carrie Dugan: 1:33

Thank You

Host Michael Dugan: 1:34

Today's guest entrepreneur and restaurateur, Tawfik Maudah, the owner of Cafe Yemen in Renton, Washington, originally from Yemen. Tawfik, has built multiple businesses in Seattle area and is passionate about sharing the culture and hospitality of Yemen cuisine. Through Cafe Yemen, he introduces diners to traditional dishes, rich in spices, and the deep sense of community that surrounds food in Yemeni culture. His story is one of entrepreneurship, resilience, and the power of food to connect people across cultures. Please welcome Tawfik

Tawfik Maudah: 2:16

Thank you for a nice introduction, Michael. I originally came from Yemen a small village in the mountains, called Sharm. I spent the first five to seven years of my life there, in a big family house that housed, three families, two uncles and aunts. And of course, my grandfather was the head of the household.

Host Michael Dugan: 2:38

Oh my gosh.

Tawfik Maudah: 2:39

we grow up eating, food that we grow there. Natural, authentic, organic. We had, cows, we had livestocks, we had farms and, most of the food we ate, there was something we grow there. We cultivated, lots of milk and lots of, ghee and, butter, of course meat, chicken. The food in the villages is completely different than the city.

Host Michael Dugan: 3:08

wow.

Tawfik Maudah: 3:09

Yeah, the city being busy and, no time to prepare, certain dishes, they go to, things that are, pre-prepared, and, it's a different scene, eating or preparing food in a village than the city.

Host Michael Dugan: 3:25

Interesting.

Tawfik Maudah: 3:25

And then after that, we moved to, the capital city. That's where I lived, the rest of my, adulthood, going to school there, but also we moved to more cities, before we settled down in the capital city of Yemen is called Sanaa.

Host Michael Dugan: 3:41

Okay.

Cohost Carrie Dugan: 3:41

I know we have visited your restaurant a couple times and Michael and I were so enamored by everything, the food And your stories about where you grew up. I was wondering if you could tell us maybe you could describe a typical day of growing up in Yemen, like when you were young, like in the castle on the hill that you were talking about.

Tawfik Maudah: 4:03

Oh wow. Usually we'd wake up early. there was no traditional school there. However, we had a small, school in that big house Teach kids, basic writing and reading, mostly based on, religious, teachings. the main thing was to teach, small kids the basics of readings and writings. And it was made to teach, not just us living in that. Family house, but also the kids of the village too. They would come there and, join and, we have, a teacher that was, paid for by, the family and he has his own room. So we'll wake up, go to this, class for a couple hours after that, When I remember the breakfast and the ingredients and the things they did. Everything was fresh. replicate Now we tried, like when we moved to the city, my mom or my aunts cook something similar to what we had in the village, but it's not the same 'cause the ingredients came from, fresh, plants or from the animals. And the animals were organic and they eat organic food So we had our breakfast. And then we go to, a swimming class. We have a small, swimming pool there within the house. I'll show you next time

Cohost Carrie Dugan: 5:24

Okay.

Host Michael Dugan: 5:26

Oh, I love it.

Tawfik Maudah: 5:27

we'll go have a swimming class and then we're free to go anywhere we want, around 10 or 11 o'clock. it's about time for lunch, so we'll go out and play a little and come back and have lunch with the family. lunch is like the main, meal for the family in Yemen. We can have breakfast, separately or a few family members. Dinner, the same thing. But lunch, everybody must be around the, the, you know, the meal. Everybody must be around dinner table for the for lunch, I mean for lunch And then in the afternoon I would go outside and play with my cousin. there is a story to this, because the house is big. So when we go outside, we are playing there, me and my cousin and then towards the end of the day I get thirsty. So I'm lazy to walk up all the stairs and go through multiple doors to go upstairs and get a drink of water. So what I do is I wait for the, we have two cows. That were living there, with us, but they were spread out throughout the village with, the villagers to keep them. And they share, it's like, I think 30%, 70% the family, or 50 50, I don't remember the details, but the villagers will keep the cow for our family. Then they will take care of them. raise them and graze together and they will keep a share of, the profits or the

Host Michael Dugan: 6:52

Okay.

Tawfik Maudah: 6:53

offsprings. We have to have two or three at home so that we can use for, milk, butter, other products. So they would go in the beginning of the day to graze. They come back, by themselves toward the, nighttime. And they do that every day. Someone will take them outside and then they come back. So I know what time they come back. So I'm just waiting. When they come back, it's about time for me. So I'll grab one of them and start milking the cow. drinking them milk from the cow.

Host Michael Dugan: 7:29

That's awesome.

Tawfik Maudah: 7:30

And then when I feel I'm full, they go. I let them go. I just grab one of them and I milk that one cow until I'm full and she goes home. And then during dinner time, my aunt will go downstairs to the room where the cows are and she's trying to milk the cows so she can prepare dinner for us. And she noticed one of them has. the milk go is like half, half the milk is gone. Then my cousin tells her, oh, Tawfik drank it.

Cohost Carrie Dugan: 7:59

Oh no.

Tawfik Maudah: 8:00

I mean, it's not, it's not bad. They want us to drink milk and eat healthy and she would not be very mad, because there is another one. There is plenty of milk for everybody.

Cohost Carrie Dugan: 8:12

sure.

Host Michael Dugan: 8:13

Wow. I want to follow along here in your journey. So up in Yemen, and then how did you get to the States?

Tawfik Maudah: 8:23

I went to American school in Yemen, English, school. from there I learned about, colleges in the us studying in the us and then I, told my father that, I want to go to college, in the us. So I came here as a student, but when I came here as a student, we're thinking I'll spend four or five years here, in college and then, go back home. But like I told you before, when you come. To the us it's so welcoming. It makes you feel you belong and. you feel like it's home some of my friends went to other countries, like France or Germany. They don't feel this feeling at all. Um, a lot of them. Once they finish, they go back, very few, you end up staying there. because it's the culture. But almost everyone who comes to the US. From the first year or maybe the second year, sometimes earlier you feel like, oh, I belong here. I'm just one of everybody. You don't feel a stranger, So that's the feeling I got when I got here. And then before I know it, I started the family and then calling the states home Now.

Cohost Carrie Dugan: 9:28

That's awesome. So glad you had that experience.

Host Michael Dugan: 9:31

We'll continue on and I'm gonna start talking about we're taking you into America. And the next question that really comes up for me, Tawfik and my wife and I both have been wondering is, you've owned several businesses. Why would you wanna own a restaurant? What is the driving force behind that? What is so unique about a Yemeni restaurant and what drove you to do it?

Tawfik Maudah: 9:58

before I, moved to Seattle, I lived in, Michigan, Detroit area. Detroit is full of, middle Eastern restaurants. It's a big community there from, middle Eastern countries like Yemen, Syria, Lebanon, Iraq, Egypt, some of the largest communities from those countries live and reside and work, in Detroit area. They have a lot of businesses there, a lot of restaurants and coffee shops. a lot of, Yemeni restaurants or Middle Eastern, Syrian, Lebanese restaurants, Iraqi restaurants everywhere. every time I go somewhere else where there is no. middle Eastern food or Yemeni restaurants, I think to myself, oh, it would be nice to have, Yemeni restaurant here, or Middle Eastern restaurant, like when I was in Arizona. But I wasn't like, something, urgent or something that I need to do, or I was just thinking, oh, it would be a good idea if someone opens, Yemeni restaurant in Arizona or, other states that I've been to. but then when I moved to Seattle. I met a lot of people from countries that, have, experienced Yemeni food before, like East African, communities, Somalis, Ethiopians. People from, other, Arab countries like, Egyptians, Iraqis, Syrians, people from Saudi Arabia, Gulf States, as well as, communities from Southeast Asia, like, Pakistan, India, Malaysia, and Indonesia. All those people love Yemeni food and they have Yemeni food in their countries and they experienced it, either in their countries or in, the Gulf States. like in Saudi Arabia, Emirates, or Qatar, because a lot of these people have lived there or worked there, or they know people who work there. because the Gulf States is a big hub for, those, communities, to, visit or live or work there, it's a big economic force. So a lot of these people have worked there at one point of their lives. they're very familiar with Yemeni food. in Seattle, there were no Yemeni restaurants. When I moved here back in 2013, not a single Yemeni restaurant in the whole Washington state, but I was busy with my other business and other jobs. people ask me, oh, how come we don't have a Yemeni food, in Seattle or Yemeni restaurant or a coffee shop? I said, yeah, it's a good idea. And then I started developing this interest they everybody asking me why wouldn't have a Yemeni restaurant here. I thought, okay, I think I'm obligated being a Yemeni coming from Yemen. I have to open a Yemeni restaurant. I wish I did this long time ago,

Host Michael Dugan: 12:30

Yeah.

Tawfik Maudah: 12:30

but I was consumed with other work, other businesses, and life, and family. so the more people ask me, the more I'm like, oh, maybe I should do it now. I should do it this year, maybe the next year. And then I started looking for location, started looking for places, and started doing some research and realized that restaurants is very expensive. Operation is not easy business. And and Seattle is not cheap too, like, you know, a good location or, equipments and everything else, and labor and construction. So I kept putting it off, And then I said, maybe I should just open a coffee shop, start with a coffee shop, because Yemen also known for coffee. Don't know if you know that or not. I tell you about Mocha.

Host Michael Dugan: 13:15

Loves coffee. Carrie

Tawfik Maudah: 13:17

Well, that's another thing is that I wanted to open a coffee shop, because Yemen is known for coffee. there is one thing that everybody knows about, but they don't know that it came from Yemen, which is mocha. That the word mocha, which means chocolatey. Now milk, chocolate coffee, or it's actually the name of the city port on the Red Sea, where coffee first, exported from.

Host Michael Dugan: 13:40

Oh

Cohost Carrie Dugan: 13:41

Interesting.

Host Michael Dugan: 13:42

That is fascinating.

Tawfik Maudah: 13:44

There is a city called Mocha, or in Arabic Mokha, it's a small city port on the Red Sea. And about 400 years ago, that's where coffee first exported from. From Mocha from the port of Mocha, and that's where the term Mocha came from. It doesn't mean chocolate, it's originally came from the name of Mokha, the Port of Mocha on the Red Sea,

Cohost Carrie Dugan: 14:07

I'm sorry.

Tawfik Maudah: 14:07

Yes,

Cohost Carrie Dugan: 14:08

us a little bit more about that, ritual, the coffee ritual that you have? I'm so interested.

Tawfik Maudah: 14:15

The coffee ritual in the village is different than the city We have a special, clay container, that we used to serve coffee with, and it's made, from scratch. Basically the coffee there, we grow coffee in the village and neighboring village. So they cultivate the coffee, they dry it, and then they remove the skin and the beans, and then they, cook the beans they grind them manually. And they have, stone grinders for, different grains, different coffees, and then they, roast the coffee, there. And, it's made with the added, spices and other stuff. And then when people come to visit, they serve them coffee, in a small, cups made out of, clay as well with this clay container. And they pour the coffee there and offer it to the people, usually, it's sweetened.

Cohost Carrie Dugan: 15:10

I tried it. It was good. It's delicious.

Tawfik Maudah: 15:13

story of the coffee. So I'm planning to include that, in the restaurant, in the booklet. part of, the things that, I'm going to introduce here at the restaurant is to share this story with, the guests who come to our restaurant.

Host Michael Dugan: 15:27

What keeps you going when things get hard? Restaurants are hard.

Tawfik Maudah: 15:31

Yeah.

Host Michael Dugan: 15:32

what keeps you going? You have this spirit of hospitality I share that with you and it's rare to find people that truly have that, that's a gift that you have. But what keeps you driving with your restaurant?

Tawfik Maudah: 15:47

It's the customers. the people who come here and say, I loved, your food. we love this dish. We never had something like this before. I can't quit now. they say We had this dish here. We never had a food like this before. I'm thinking we are. Maybe you're just too hungry or something. they say, no, we're really sincere. We loved your, Fahsa, or We loved your, Mandi, or We loved your chicken. we had chicken before, but this is the best chicken we ever had. And I'm like, okay, now I can't quit.

Cohost Carrie Dugan: 16:23

ever been a moment, like a customer's reaction to your food that really, touched you?

Tawfik Maudah: 16:30

A lot of local people who never had Yemeni food before, they would come here and try something for the first time and they'll be like, wow, this is great. I understand that this is the first time they taste this food. Now that touched me, but the other one that touched me deeper is the people who have tried this food. and back home or in countries where they have the best cooks, the best ingredients, the best meat, the best equipment, and they're just professionals are doing this. And they come to me, say, I had Yemeni food in Dubai. I had Yemi food in, Egypt, or in Saudi Arabia, or in Turkey, but this particular dish is the best I ever had.

Cohost Carrie Dugan: 17:11

Wow.

Tawfik Maudah: 17:12

We didn't do anything magical. we have basic equipments. We have, basic tools while still we somehow produce something. These people who had tried Yemeni food in a different setting and, back home, you would think that's the best. the source of the best food is, in those countries. Now, every now and then we get a customer who says. That same thing like, oh, we never had Ika like we have here. We never had, Mandi like we have here, or a chicken is the best chicken we ever had. I'm like, wow. And I tell my wife, she's like, amazing.

Cohost Carrie Dugan: 17:49

Yeah.

Host Michael Dugan: 17:50

What's the dish, Carrie that we had that you like and I love now

Cohost Carrie Dugan: 17:55

think I'm gonna say it wrong, but,

Tawfik Maudah: 18:01

That's okay.

Cohost Carrie Dugan: 18:01

It's the one I've ordered twice now

Tawfik Maudah: 18:04

Is it the Yeah. The fool?

Cohost Carrie Dugan: 18:08

Fool.

Tawfik Maudah: 18:09

Yes.

Host Michael Dugan: 18:09

Oh, that's

Cohost Carrie Dugan: 18:10

gosh, that's so good.

Tawfik Maudah: 18:12

every time we make the fool, we make it in a big pan. And then we put it in this hot stone, bowl

Cohost Carrie Dugan: 18:18

Okay.

Tawfik Maudah: 18:19

but the band is big. So not the whole thing will fit in the stone bowl. So there is a leftover and we always put that on the side because we are gonna go and eat that every single time.

Cohost Carrie Dugan: 18:34

I don't blame you.

Host Michael Dugan: 18:35

I love it. the other one for me is Baba Ghanoush. You have the Baba Ghanoush I've had in entire

Tawfik Maudah: 18:42

I see,

Host Michael Dugan: 18:43

fantastic.

Cohost Carrie Dugan: 18:44

So good.

Host Michael Dugan: 18:44

tell your wife

Cohost Carrie Dugan: 18:45

Yes.

Host Michael Dugan: 18:46

of the eggplant tophi, how smooth that is, it's like butter. It's incredible.

Tawfik Maudah: 18:51

first one who say that about Baba Ghanoush. We never expected, we made Baba Ghanoush and Hummus

Host Michael Dugan: 18:57

Yeah.

Tawfik Maudah: 18:58

just because people ask for it.

Host Michael Dugan: 18:59

It's so good though.

Tawfik Maudah: 19:01

now. It turned out people love it.

Cohost Carrie Dugan: 19:03

Is there a dish on your menu, that has a personal story or a family tradition behind it?

Tawfik Maudah: 19:09

yes, there is. the fool and Fasolia dishes that all families gather around, especially in the morning. And ate for breakfast. we make it different styles, but there is one dish that the whole family must gather around for lunch. it's not on the menu right now. It's the Fahsa, What we have in the menu is the Fahsa is shredded, tender beef meat, mixed with a beef broth It's thick, broth and that it's simmered together inside this stone bowl, and it's really hot and sizzling. That's the Fahsa. the other dish that's not added there, it's almost the same except, instead of only meat, they add vegetables like tomatoes, potatoes, green peppers, garlic, and then topped with, Fenugreek. First they take the Fenugreek powder after it's, grinded and put it in water for several hours to take the bitterness off, and sometimes they replace the water with fresh water, to take more bitterness off from the, Fenugreek And then it's hand whipped for 30 minutes.

Cohost Carrie Dugan: 20:17

Wow.

Tawfik Maudah: 20:19

then it's mixed with, greens, like, Leeks green peppers, garlic, something else. then it's put on top and we use bread as utensils to scoop up. the Fenugreek with this mix with also meat, meat soup. Fresh meat soup to give it like Sobe feel. there will be like a big bowl of side, the hot chili really hot, and then a plate of, fresh vegetables, you know, we eat at the same time. And then fresh tandori bread. Very hot and fresh, and then the whole family will gather around this dish. So we haven't added this dish yet to the menu because it's takes a long time to make and there are not too many people know about it yet. Most people who order this dish are people from Yemen. There are other dishes we haven't added yet because only Yemen is not knows about, but they're very delicious, very unique. since there are not too many here in Renton area or close by, most of them live in Tacoma. We haven't added it yet, but someone ask and we'll make it for them if they call us ahead, in advance. eventually we will add it.

Cohost Carrie Dugan: 21:32

are gonna want it.

Host Michael Dugan: 21:33

Oh yeah.

Tawfik Maudah: 21:36

It is very delicious. we will add this dish and other dishes that most people are not familiar with. Once we get, the handle of the current menu we have, once we get everything updated and controlled. we have control of the menu and the kitchen, then we have time to add those items and then present them to people. Maybe like you suggested. We do like testing, events where people come and test new items, new dishes,

Host Michael Dugan: 22:59

you need to do that.

Tawfik Maudah: 23:00

Then from there we can add them to the menu as we go. But we can't add them now, because they're not familiar with the customer base we have, some people would not be like, okay, I don't wanna try this dish because there are some dishes that very few people know about and they are originated from the village. I want to add those, you know, close to my heart. Eventually I will add them, but once we are, sure of everything we have and we have a good updated menu and we have plenty of time to add those and make changes.

Host Michael Dugan: 23:35

Tell us about one of those dishes close to your heart from the village.

Tawfik Maudah: 23:39

In the village, most of the dishes we have there, they involve, milk, yogurt, flour, usually, whole wheat or white flour. and other grains, different grains. I can't remember the English term for the other grains, but it's all, Grains cultivated there in the village. they mix 'em together and they make this, it's like, oatmeal, but it's thicker, What they call it, an English porridge.

Cohost Carrie Dugan: 24:09

Porridge.

Tawfik Maudah: 24:10

Yeah, And then they add milk and honey or milk and ghee, fresh. And then scoop it up with, these three fingers. sometimes we add, milk and yogurt with hot sauce. and then another dish they make, they make special bread and then they mix it with, ghee and eggs, and other ingredients. I can't remember everything. And then they serve it in the same hot stone bowl, but it's bigger. usually served with, broth, or soup, meat, soup.

Cohost Carrie Dugan: 24:47

You're making Michael and I hungry. We haven't had dinner yet.

Host Michael Dugan: 24:50

haven't had dinner. Were coming over.

Tawfik Maudah: 24:53

Living in the city for so long makes you forget the details.

Cohost Carrie Dugan: 24:58

Yes,

Tawfik Maudah: 24:59

Of the village food. Now I try to remember what food we had in the village, but it's not the same if I go pay a visit to the village. If I go there again. I go there every now and then when I am back home, then people invite me, you know, to their, homes and Give me this food. And next time I go, I'll document everything, I'll make videos and take pictures because I wanna learn, we took it for granted. We just sit there and eat and enjoy But now I'm gonna pay attention to all the details, to every dish, and try to learn from the women in the village, how to make everything. And it tastes just something else. It's so delicious and so authentic.

Cohost Carrie Dugan: 25:37

When you told us, when you go back to visit occasionally, how long does it take you to get to your village again?

Tawfik Maudah: 25:45

Oh, to the city, two days. To the capital city because, of the conflict that's taken place in Yemen for the past 10 years or so, all the major airports are closed except one or two airports in the south part of the country. and there are no direct flights. Because of this conflict, airlines are not going to Yemen. There is only one or two airlines, that go to Yemen. So I can't make reservation from here straight to Yemen. So I have to make a reservation from here to Egypt or Jordan or Saudi Arabia. And then from there I have to make a separate reservation on these two special airlines that will take me to the south part of Yemen, to the city of Aden. And from there I take a car. Travels for about 12 hours to take me all the way to Sanaa the capital city

Cohost Carrie Dugan: 26:33

you probably don't get back there very often, I would imagine.

Tawfik Maudah: 26:37

no, because so many factors. That's the least worry, about getting there. It's one, the first thing is very expensive. Biggest worry is that the tickets is very expensive having to book two flights, And book a special car and then, but going there, it's really enjoyable every time we go. We enjoy being there with the family and, eating family food and be with the family on the table. it's different experience. It's really well worth it.

Cohost Carrie Dugan: 27:06

It looks amazing, and I really was surprised when you said that only 30% of the country was very arid and deserty, the rest of it is lush.

Tawfik Maudah: 27:20

Yes. Most people don't know that because the news come out from Yemen is, totally different. The image is it's desert. It's like Saudi Arabia or the Gulf States. It's completely different.

Host Michael Dugan: 27:33

Oh my gosh.

Cohost Carrie Dugan: 27:33

Michael and I had only known about it because of the fly fishing movie we saw, and it was one little stretch of a river. Michael?

Host Michael Dugan: 27:41

One tiny stretch.

Tawfik Maudah: 27:43

See?

Host Michael Dugan: 27:44

that was a great movie too.

Tawfik Maudah: 27:46

Yeah. They don't show everything. They just show you one part and people build their opinions on that.

Host Michael Dugan: 27:52

Yeah,

Cohost Carrie Dugan: 27:53

Yeah.

Host Michael Dugan: 27:53

we're gonna wrap up and I got a couple more questions Carrie, feel free to chime in. But one thing that you would like to share with our listeners, because we're really close right now to being a hundred countries around the world,

Tawfik Maudah: 28:08

Oh wow.

Host Michael Dugan: 28:08

I would love to get your message out there, that's in your heart that you would like to share with our listeners around the world.

Tawfik Maudah: 28:18

you said you are in a hundred countries.

Host Michael Dugan: 28:21

99?

Tawfik Maudah: 28:22

Is one of the countries Yemen

Host Michael Dugan: 28:24

think so.

Tawfik Maudah: 28:26

Oh, okay.

Cohost Carrie Dugan: 28:26

now.

Host Michael Dugan: 28:27

It might be Saudi Arabia is in there,

Tawfik Maudah: 28:29

yeah. Saudi Arabia is.

Host Michael Dugan: 28:30

and Egypt's in there too, but I don't think Yemen.

Tawfik Maudah: 28:33

That's, unfortunate, Yemen existed for thousands of years. there's a lot of history in Yemen. They say that Yemen is, probably, the homeland for the first Jewish tribe. So you can tell that the history in Yemen is really deep. And also it's the land of, Queen Sheba. Queen Sheba, I think it's mentioned in the Bible. Yemen is the land of Queen Sheba. Along with Ethiopia. There was, kinda existence between for the Queen Sheba kingdom. But, one thing I want people take from this, interview or meeting or conversation that, we're all the same. food brings everybody together, our food in Yemen. when we eat at the restaurants or at home, back home, usually we order one or two items and we all sit down together and eat together. So I want people to take that as, part of our culture, our hospitality, that our food brings warmth and bring togetherness. The culture here is different. So people they order food, separately. But if you ever experience food in Yemen and you go to even a restaurant, you will see like three or four people ordering, food and they all eating together. And when we serve bread here. Sometimes when we serve the bread with the food, we serve the bread together, like, in one piece, bring it back. We have to carry it up in pieces because the people here. Like to have their own piece of bread separately. in Yemen, we serve the food together, the bread together, and we eat from the same, plate of bread and the same plate of, dishes. The culture of togetherness, the culture of hospitality, is part of what Yemen is, what, Yemeni food is like, and also the history. Yemen was, one of the main routes for, spices coming from Southeast Asia, India, traveling through, Arabian Peninsula, through Yemen, all the way to, and Europe and the rest of the world. Those spices that we cook food with represent that history and this heritage and this deep, spice root culture. I just wanna say peace to everyone

Cohost Carrie Dugan: 30:50

I can tell you're making an influence on the community already. You already have frequent customers.

Tawfik Maudah: 30:55

yeah.

Cohost Carrie Dugan: 30:56

the last time, they were raving

Host Michael Dugan: 30:58

Yep.

Cohost Carrie Dugan: 30:58

food, and I couldn't help but join in, so

Tawfik Maudah: 31:01

You've been really supportive from the very first day you came to our restaurant and because of people like you and the frequent customers that we get every day, and the people who bring us gifts like yourself and other, customers. We can't quit. have to continue and make it better and better You'll be, with other customers that who frequent our restaurant, some of the founders of this place for years to come.

Host Michael Dugan: 31:26

Love it.

Cohost Carrie Dugan: 31:26

Definitely.

Host Michael Dugan: 31:27

Carrie, key takeaways

Cohost Carrie Dugan: 31:29

We've had so many conversations. I'm so excited to see your restaurant come together

Tawfik Maudah: 31:35

Thank you.

Cohost Carrie Dugan: 31:36

wish you so much success.

Host Michael Dugan: 31:38

Absolutely.

Tawfik Maudah: 31:39

Thank you so much. I really enjoyed, this conversation with you and I look forward to, seeing you again at the restaurant before we go. Yes.

Host Michael Dugan: 31:49

People want to experience authentic cuisine and your restaurant is very authentic to us. How do people find you? How will people come to see you? Because somebody might get off a plane in Seattle listening to this podcast and going, I want to go to the Yemen restaurant and Tawfik. And his wife and their family and enjoy a meal our hope right now. Honestly, our hope is bring people together and we bring people to enjoy your culture and your food because it's such an inviting place. And so how do we find you?

Tawfik Maudah: 32:24

We are online, cafe yemen.com They can look up our, profile on Google under Cafe Yemen. we are in Renton. Our address is 2705 Northeast Sunset Boulevard. We have an Instagram and Facebook page. They're also under Cafe Yemen.

Host Michael Dugan: 32:44

Tawfik on behalf of my wife I thank you for sharing your story and for bringing the flavors and hospitality of Yemen to our community through Cafe Yemen. Food is one of the most powerful ways we connect with culture, history, and each other. And your journey reminds us how every dish carries a story.