World Flavors Cookbook

Saltah

Yemen's national dish — a bubbling hot meat stew base (marag) topped with a frothy layer of whipped fenugreek (hulba) and served in a traditional stone bowl (harra).

Cuisine: Yemen

Ingredients

• 500g lamb or beef stew meat
• 2 cups meat broth (marag)
• 2 tbsp fenugreek powder (hulba), soaked and drained
• 1 cup mixed vegetables (potatoes, carrots)
• 1 tbsp tomato paste
• Sahawiq (green chili, garlic, cilantro, salt)
• 1 onion, chopped

Instructions

1. Cook meat with onions and spices until tender to make a rich broth.
2. Soak fenugreek powder in water for 2 hours, then drain and whip vigorously until it becomes a white, frothy foam. Mix in Sahawiq.
3. In a traditional stone bowl (or heavy ceramic), bring the meat, broth, and vegetables to a boil.
4. Add rice or scrambled eggs if desired (common variations).
5. Top the bubbling stew with the whipped hulba foam just before serving.
6. Serve immediately with hot tanoor bread.