🍲 Saltah (Yemeni Fenugreek Stew)

Method

1. Cut the 500 g of meat into medium pieces, rinse, and put in a pot with the 6 cups of water, salt and the teaspoon of hawaij.

2. Bring to a boil over high heat and skim off the scum with a spoon, then cover and simmer over low heat for 60 minutes until the meat is tender and the broth is rich.

3. Meanwhile, soak the 3 tbsp of ground fenugreek in 1 cup of water for 30 minutes.

4. Finely chop the onion, crush the 3 garlic cloves, cut the 2 tomatoes into small cubes and the potato into 1 cm cubes, and chop the hot pepper if using.

5. Drain the fenugreek from its soaking water and whisk it with 2 tablespoons of cold water for 5 minutes into a thick white froth.

6. Lift the meat out of the broth and set aside; in a stone pot or heavy pan, heat the 2 tbsp of oil over medium heat and sauté the onion for 5 minutes until soft and golden.

7. Add the garlic and hot pepper if using and stir for 1 minute, then the tomatoes, and cook for 5 minutes until soft and mushy.

8. Add the potato and 2 cups of the broth, crack in the egg and stir it quickly through if you have one, and boil over medium heat for 15 minutes until thick and the potato is cooked.

9. Turn the heat to high until the mixture bubbles hard, then spoon the fenugreek froth on top without stirring.

10. Serve at once, still bubbling in the pot, with the bread and the boiled meat on the side, sprinkled with coriander if using.

💡 One more secret for this dish in the Tahwa app (Plus).