"Shorba," one transliteration of many from Arabic, simply means "soup." It shares a section of the menu with split lentil soup and several meat broths, each of which, back home, might also be called a shorba of one sort or another. A parenthetical "Yemeni style" adds no clarity for newcomers like me — the restaurant itself is Yemeni style.
It's made with barley, the menu does note, and so perhaps is a year-round variation on shorba qamah, a wheat soup typically served during Ramadan. Winning factors in its favor: low price ($2), lots of barley well-dosed with chopped onion, and enticing aromas that rose with the steam when my shorba arrived at the table.
Note, by the way, the incongruous pattern on the plate. In light of the television programming this afternoon, the wall hangings, and the framed photographs, all of them in accord with the handwritten Arabic signage at the counter, these markings can be taken simply as a sign of frugality. For all I know, the Yemeni equivalent of Fish's Eddy might carry Chinese-themed overstock, too.
Below: mushakal bilforn ($8), baked vegetables with rice (or, if you prefer, bread). Like the soup, this was steaming when it arrived.
Queen Sheeba Restaurant
317 West 141st St. (Edgecombe Ave.-Frederick Douglass Blvd.), Manhattan