Yemen
Saltah
A bubbling lamb stew topped with frothy fenugreek. Yemen's national dish is loud and proud.
90 minTime
22 gProtein each
hotSpice
2hPlan ahead. Soak for 2 hours first; the 90 minutes come after.
Make it your way
Grandma's waySana'a style with hilbeh.
The original247kcalsame
22 gproteinsame
4 gfibresame
90minutessame
The original saltah.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the lamb with half the onion, turmeric, baharat and water until tender. Keep the broth.
- 2Drain the soaked fenugreek, grind with a few spoons of water, then whisk hard until white and frothy.
- 3Blend tomato, green chilli, garlic and coriander into sahawiq. Fry the rest of the onion in oil, add the potato and the sahawiq and cook 5 minutes.
- 4Add the lamb and some broth and simmer until the potato is tender. Stir in the beaten eggs.
- 5Pour into a very hot clay or cast iron pot and spoon the fenugreek froth on top. Serve bubbling.
Serve it like this
Serve in a very hot stone or cast iron pot, bubbling, topped with hilbeh froth. Tear flatbread to scoop it up.