Hearty Yemeni Saltah Stew (Printable)

A robust Yemeni dish with spiced meat stew, whipped fenugreek, and layered flatbread.

# Ingredient List:

→ Meat & Base

01 - 1.1 lb beef or lamb, cut into ¾-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, 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 - ½ tsp ground cumin
11 - ½ tsp ground coriander
12 - ½ tsp ground black pepper
13 - 1 tsp ground turmeric
14 - ½ tsp ground fenugreek
15 - 1 tsp salt, or to taste

→ Fenugreek Topping (Hulbah)

16 - 2 tbsp ground fenugreek seeds
17 - ⅓ cup water plus additional for soaking
18 - 1 small tomato, finely diced
19 - 1 small bunch cilantro, chopped
20 - 1 green chili, minced (optional)
21 - Juice of ½ lemon
22 - Pinch of salt

→ Bread Layer

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

# How to Prepare:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until golden. Stir in minced garlic, green chili, and meat cubes, browning evenly on all sides.
02 - Incorporate chopped tomatoes, cubed potato, diced carrot, cumin, coriander, black pepper, turmeric, ground fenugreek, and salt. Cook for 5 minutes, stirring occasionally.
03 - Pour in water or beef broth and bring to a boil. Reduce heat to low, cover, and simmer gently for 60 to 90 minutes until meat is tender and vegetables soften.
04 - Soak ground fenugreek seeds in cold water for 1 hour in a small bowl. Drain and discard excess water, then vigorously whisk or beat until a light, fluffy foam forms. Fold in diced tomato, cilantro, minced chili, lemon juice, and salt. Set aside.
05 - Tear flatbread into bite-sized pieces and place in serving bowls. Ladle the hot stew over the bread, ensuring it is soaked but not completely submerged.
06 - Spoon a generous layer of hulbah foam atop each bowl. Serve immediately while hot, allowing diners to mix layers before eating.

# Expert Suggestions:

01 -
  • The fenugreek foam transforms from ordinary to magical—light, airy, completely different from anything else you've made.
  • One pot does almost all the work while you handle the quick fenugreek topping, so it feels manageable even on busy evenings.
  • That moment when hot broth hits bread and everything softens together creates a texture experience that sticks with you.
02 -
  • The fenugreek needs a full hour to soak—don't rush this or it won't whip into foam, and that's the whole point of saltah.
  • Beating the fenugreek until it's fluffy is tiring but necessary; if you have an electric mixer, this is the moment to use it guilt-free.
  • Taste the broth before serving and adjust salt since different broths bring different saltiness levels.
03 -
  • Make the hulbah the night before if you want—just whip it fresh again before serving to restore that signature fluffy texture.
  • If your meat isn't as tender as you'd like after 1.5 hours, keep simmering; every cut is different, and some benefit from extra time.
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