Yemeni
Yemeni Fattah
A homely Yemeni bread-and-broth dish made by tearing malawah into a hot stone bowl and soaking it with spiced lamb maraq. It is finished with tender meat, whipped hulba, and a little sahawiq for heat.
Watch it madeSheba Yemeni Food · 4:05
Ingredients
- Bone-in lamb pieces450g
- Yemeni malawah or rashoosh bread1 large round, torn
- Onion, finely chopped1 medium
- Garlic cloves, crushed3
- Tomato, chopped1 medium
- Yemeni hawaij spice blend1 1/2 tsp
- Ground cumin1/2 tsp
- Ground black pepper1/2 tsp
- Turmeric1/4 tsp
- Salt1 tsp, plus more to taste
- Green cardamom pods2
- Vegetable oil or samn1 tbsp
- Water4 cups
- Ground fenugreek1 tbsp
- Cold water for soaking fenugreek1/2 cup
- Sahawiq or zhug2 tbsp
- Fresh cilantro, chopped2 tbsp
- Lemon wedges2
Method
- Soak the ground fenugreek in 1/2 cup cold water for at least 30 minutes, then drain off any excess water.
- Heat the oil or samn in a pot over medium heat and sauté the onion until deep golden at the edges.
- Add the garlic, tomato, hawaij, cumin, black pepper, turmeric, salt, and cardamom, and cook until the tomato softens and the spices smell fragrant.
- Add the lamb pieces and turn them in the spice mixture until lightly browned on all sides.
- Pour in 4 cups water, bring to a boil, skim the surface, then cover and simmer gently for about 1 hour until the lamb is tender and the broth is well seasoned.
- Remove the lamb from the pot, keep it warm, and strain the broth if you want a smoother maraq.
- Whip the soaked fenugreek vigorously with a spoon or small whisk until pale, fluffy, and slightly foamy, then stir in 1 tablespoon sahawiq.
- Warm a stone bowl, clay bowl, or deep serving dish, then add the torn malawah bread.
- Ladle hot lamb broth over the bread a little at a time, tossing gently until the bread is softened but not soupy.
- Arrange the lamb pieces over the soaked bread.
- Spoon the whipped hulba over the top and add the remaining sahawiq to taste.
- Finish with chopped cilantro and serve immediately with lemon wedges.
Common questions
What can I substitute for Yemeni malawah or rashoosh bread if I can't find it?
Use any thin, slightly chewy flatbread that soaks up broth well: pita, khubz, naan, or even torn tortillas in a pinch. Avoid very crisp breads, which turn mushy too fast and won’t hold the lamb and maraq well.
How long does the lamb take to become tender, and how do I know it's done?
Plan on about 1 hour of gentle simmering, though larger bone-in pieces may need 15–30 minutes more. It’s done when a fork slips into the meat easily and the lamb is tender but not falling apart completely.
What are the most common mistakes when making the fenugreek topping?
The main mistakes are under-soaking, which leaves it gritty, and not whipping enough, which keeps it thin and sharp-tasting. Also, add the sahawiq after whipping, not before, so the foam stays airy and spoonable.
How should I store leftovers, and can I make parts of this dish ahead?
Store the lamb, broth, bread, and fenugreek topping separately in airtight containers. The lamb and broth keep 3–4 days refrigerated. Fenugreek is best fresh but can be chilled for 1 day; whisk again before serving.
How should I serve Yemeni fattah for the best texture?
Serve it warm in a deep bowl or tray: torn bread on the bottom, hot broth over it, then lamb on top, finished with the whipped fenugreek. Assemble just before eating so the bread softens but doesn’t dissolve.