Hearty Yemeni Saltah Stew (Print)

Rich Yemeni meat stew with spiced broth, fenugreek foam, and flatbread layers for a warm, savory dish.

# What You Need:

→ Meat & Base

01 - 1.1 lb 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 meat on all sides. Incorporate tomatoes, potato, carrot, cumin, coriander, black pepper, turmeric, fenugreek, and salt. Cook for 5 minutes, stirring occasionally. Pour in water or broth, bring to a boil, then reduce to low heat. Cover and simmer for 1 to 1.5 hours until meat is tender and vegetables soften.
02 - Soak ground fenugreek seeds in cold water for 1 hour. Drain and discard excess water. Whisk soaked fenugreek vigorously until a light, fluffy 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, ensuring it is soaked without submerging. Spoon a generous layer of fenugreek foam on top.
04 - Serve immediately while hot, encouraging diners to mix the layers before eating.

# Helpful Hints:

01 -
  • The fenugreek foam is deceptively simple but transforms the entire dish into something that feels special and a little magical.
  • It's deeply warming and built to feed people, making it perfect for when you want to cook something that feels like an embrace.
  • Everything comes together in under two hours, and the payoff is absolutely worth it.
02 -
  • The hulbah must be whipped at the very last moment or it will collapse and lose that magical texture that makes the dish special.
  • The meat needs real time to become tender, so don't try to rush it or you'll end up with something tough; low heat and patience are non-negotiable.
  • The bread needs to be warm and soft enough to absorb the broth without disintegrating; if yours is too stiff, warm it gently before tearing.
03 -
  • If your fenugreek won't whip into foam, it might be too wet—drain it extra carefully and try whisking it dry in a bowl with a clean cloth first.
  • A small whisk works better than a fork for creating that cloud-like texture, and electric beaters are honestly overkill and will make it grainy.
  • Don't skip the rest period for the fenugreek; that hour of soaking is what makes the whipping actually possible.
Go back