Hearty Yemeni Saltah Stew (Printable Version)

A fragrant meat stew layered with spiced broth and fluffy fenugreek foam over flatbread.

# What You'll Need:

→ Meat & Base

01 - 1.1 lbs beef or lamb, cut into 0.8-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 medium tomatoes, chopped
06 - 1 green chili, finely chopped (optional)
07 - 1 medium potato, cubed
08 - 1 medium carrot, diced
09 - 4 cups water or beef broth
10 - 1/2 tsp ground cumin
11 - 1/2 tsp ground coriander
12 - 1/2 tsp ground black pepper
13 - 1 tsp ground turmeric
14 - 1/2 tsp ground fenugreek
15 - 1 tsp salt, or to taste

→ Fenugreek Topping (Hulbah)

16 - 2 tbsp ground fenugreek seeds
17 - 1/3 cup water, plus more for soaking
18 - 1 small tomato, finely diced
19 - 1 small bunch cilantro, chopped
20 - 1 green chili, minced (optional)
21 - Juice of 1/2 lemon
22 - Pinch of salt

→ Bread Layer

23 - 2 large Yemeni flatbreads (malawah or lahoh), or substitute pita

# Directions:

01 - Heat oil in a large pot over medium heat. Sauté onions until golden, then add garlic, chili, and meat cubes; brown evenly. Stir in tomatoes, potato, carrot, cumin, coriander, black pepper, turmeric, fenugreek, and salt; cook for 5 minutes, stirring intermittently. Add water or broth, bring to a boil, then lower heat to simmer covered for 60 to 90 minutes until meat and vegetables are tender.
02 - Soak ground fenugreek seeds in cold water for 1 hour in a small bowl. Drain excess water, then whisk vigorously until a light foam forms. Fold in diced tomato, cilantro, chili, lemon juice, and salt; set aside.
03 - Tear flatbread into bite-sized pieces and arrange at the bottom of serving bowls. Ladle hot meat stew over the bread to soak but not submerge it. Spoon a generous layer of fenugreek foam on top of each serving.
04 - Serve immediately while hot, allowing guests to mix the layers before eating.

# Expert Advice:

01 -
  • The hulbah topping creates an unexpected silky texture that transforms simple stew into something almost luxurious.
  • It's a one-pot meal that feels impressive but comes together without fuss, perfect for feeding people who matter to you.
02 -
  • The hulbah absolutely must be whisked to foam or it stays grainy and sinks into the stew—take 5 minutes and actually work at it with a fork or small whisk until it's light and airy.
  • Don't skip the soaking step for the fenugreek; it softens the seeds and makes them whisk-able, whereas dry fenugreek will never fluff no matter how hard you try.
03 -
  • Make the hulbah no more than 30 minutes before serving so it stays airy; it will deflate if it sits too long, though it's still delicious.
  • If your meat isn't falling apart after 1.5 hours, cover and let it go another 15 to 20 minutes—better to wait than to serve tough meat in this dish.
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