Saltah recipe

A meat broth brought to a hard boil in a stone pot and crowned with whipped fenugreek froth, Yemen's national dish eaten with flatbread.

2 hours and 30 minutesmedium12 ingredients

Ingredients

• 2 tbsp ground fenugreek
• 500 g lamb
• 0.5 onion
• 3 clove garlic
• 2 green chili
• 1.5 tomatoes
• 2 tbsp fresh coriander
• 1 lemon
• 0.5 tsp ground cumin
• 2 eggs
• 4 flatbread
• 1 tsp salt

How to make Saltah

1. Soak 2 tbsp of ground fenugreek in 250 ml of water for 2 hours; the paste settles at the bottom, so pour off the bitter water.
2. Chill the paste for 5 minutes, then whisk it hard until white and frothy; whisk in the juice of 1 lemon and a pinch of salt.
3. Blend half a tomato, 2 tbsp of fresh coriander, 1 green chili and 1 garlic clove, and whisk this sahawiq gradually into the fenugreek froth.
4. In a pot, fry half a chopped onion, 2 crushed garlic cloves and half a green chili in a little oil until the onion is translucent; add 1/0.5 tsp of ground cumin, salt and 500 g of lamb pieces, and brown for 5 minutes.
5. Add 1 chopped tomato and 1.25 l of water and simmer covered for 1 hour 30 to 2 hours, until the meat breaks apart easily.
6. Break the meat up with a fork and pour the thick broth into a stone pot (madara) or a cast-iron pan; heat until it bubbles hard.
7. Stir in 2 beaten eggs, spoon the fenugreek froth on top and serve immediately, still bubbling, with flatbread to scoop it up.

Get Copper on the App Store

More dishes from Yemen →