Saltah (Yemeni Fenugreek Stew)
Sana'a's most famous dish: a thick stew bubbling in a stone pot, crowned with whipped fenugreek froth.
- ⏱Time1 hr 30 min
- 📊DifficultyMedium
- 👥Serves4 people
- 🔥Per serving690 kcal
Ingredients for 4 people
- Meat500 g
- Fenugreek3 tbsp
- Onion1 medium
- Tomato2 medium
- Potato1 medium
- Garlic3 cloves
- Hawaij1 tsp
- Bread4 loaves
- Vegetable oil2 tbsp
- Saltto taste
- Water6 cups
Optional extras
- Chili pepper1 pepper
- Eggs1 egg
- Cilantroa pinch
Nutrition per serving
- Calories
- 690
- Protein
- 38 g
- Carbs
- 64 g
- Fat
- 32 g
Approximate values; they vary with the exact ingredients you use.
Method
Simmer the meat in the water with salt and hawaij for 60 minutes to make a rich broth, then set the meat aside.
Soak the ground fenugreek in 1 cup of water for 30 minutes, then drain and whisk with 2 tablespoons of cold water into a thick white froth.
In a stone pot or heavy pan, sauté the onion in the oil for 5 minutes, then add the garlic, chopped tomatoes and hot pepper.
Add the cubed potato and 2 cups of the broth and let it boil for 15 minutes until thick and the potato is cooked.
Heat the pot over high heat until it bubbles hard, then spoon the fenugreek froth on top without stirring and serve at once with the bread and meat.
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