Yemeni

Saltah

A bubbling Yemeni stew of spiced meat broth, vegetables, and airy fenugreek hulba served hot in a stone bowl. It is traditionally eaten with warm flatbread, tearing and scooping from the shared dish.

Ingredients

• Fenugreek powder2 tbsp
• Cold water, for soaking and whipping hulba1 cup
• Lamb or beef with bone, cut into small pieces300g
• Water, for broth4 cups
• Yellow onion, finely chopped1 small
• Garlic cloves, minced3
• Neutral oil or samneh2 tbsp
• Yemeni hawaij spice blend1 1/2 tsp
• Ground cumin1/2 tsp
• Ground black pepper1/4 tsp
• Salt1 tsp, plus more to taste
• Tomato paste1 tbsp
• Ripe tomato, chopped1 medium
• Potato, peeled and diced1 small
• Okra, trimmed6 pods
• Fresh cilantro, chopped1/2 cup
• Green chilies2
• Garlic clove, for sahawiq1
• Small tomato, for sahawiq1
• Lemon juice1 tbsp
• Warm Yemeni flatbread or pita, for serving2 pieces

Method

1. Place the fenugreek powder in a bowl, cover with cold water, and soak for at least 1 hour, changing the water once if possible to reduce bitterness.
2. Drain off the soaking water, add 3 to 4 tablespoons fresh cold water, and whip the fenugreek vigorously with a spoon or whisk for 5 to 8 minutes until pale, thick, and foamy.
3. Make the sahawiq by crushing or blending the cilantro, green chilies, garlic clove, small tomato, lemon juice, a pinch of cumin, and salt into a coarse green sauce.
4. Fold 2 tablespoons of the sahawiq into the whipped hulba and set the remaining sahawiq aside for serving.
5. Put the meat and 4 cups water in a pot, bring to a boil, skim the foam, then add half the chopped onion, 1 minced garlic clove, 1 teaspoon hawaij, black pepper, and salt.
6. Cover and simmer for 45 to 60 minutes, until the meat is tender and the broth is well flavored.
7. Lift the meat from the broth, remove any large bones if desired, and reserve 2 cups of the hot broth.
8. In a heavy stone bowl, clay pot, or small cast-iron pan, heat the oil or samneh and sauté the remaining onion until golden.
9. Add the remaining minced garlic, 1/2 teaspoon hawaij, cumin, and tomato paste, and cook for 1 minute until fragrant.
10. Stir in the chopped tomato, diced potato, okra, cooked meat, and the reserved hot broth.
11. Simmer uncovered for 12 to 15 minutes, until the potato is tender and the stew is thick but still bubbling.
12. Taste and adjust the salt, then bring the pot to a strong simmer just before serving.
13. Spoon the whipped hulba over the bubbling stew so it lightly sets and foams at the edges.
14. Serve immediately with extra sahawiq and warm flatbread for scooping.

Common questions