Table for TwoSaltah
Yemen's national dish: a bubbling meat-and-vegetable stew crowned with frothy fenugreek foam and served in a stone pot.
Photo: Rania al-Bahara / Wikimedia Commons (CC BY-SA 4.0)
⏱ 45 min📶 Medium👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Lamb or beef broth, 600 ml
- Cooked shredded lamb or beef, 150 g
- Potato, 1, diced
- Tomatoes, 2, chopped
- Onion, 1, chopped
- Garlic, 2 cloves
- Hawaij or cumin & turmeric, 1 tsp
- Ground fenugreek, 2 tbsp (for the hulba foam)
- Zhug or green chili sauce, 1 tbsp
- Flatbread, to serve
Steps
- Soak the ground fenugreek in water for 30 minutes, drain, then whisk with a few spoons of cold water until it turns into a light, frothy foam; whisk in the zhug.
- Fry the onion and garlic, add the tomatoes, spices and potato, and cook for 5 minutes.
- Add the meat and broth and simmer for 15 minutes until thick.
- Pour the bubbling stew into a hot cast-iron or stone pot.
- Spoon the fenugreek foam on top and eat immediately with flatbread.
Cook it together: One whisks the hulba foam (it takes muscle), the other makes the stew — then dig in from the same pot.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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