World Flavors Cookbook

Fahsah

A close relative of Saltah, Fahsah is a rich, shredded lamb stew cooked in a stone pot, served sizzling hot with a layer of hulba (fenugreek foam).

Cuisine: Yemen

Ingredients

• 700g lamb, slow-cooked and shredded
• 2 cups rich lamb broth
• Whipped fenugreek (hulba) foam
• Hawaij spice mix
• Garlic, onions, and green chilies

Instructions

1. Sauté garlic and chilies in a stone pot. Add shredded lamb and spices.
2. Pour in broth and bring to a vigorous boil.
3. Add the whipped hulba on top and serve while still bubbling.
4. Eat by dipping pieces of warm bread directly into the pot.