Hearty Yemeni Saltah Stew (Printable)

A layered Yemeni meat stew with spiced broth and whipped fenugreek foam over flatbread.

# 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. Add chopped onions and sauté until golden. Incorporate minced garlic, green chili if using, and meat cubes; brown meat on all sides. Stir in chopped tomatoes, cubed potato, diced carrot, ground cumin, coriander, black pepper, turmeric, fenugreek, and salt. Cook while stirring occasionally for 5 minutes. Pour in water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours until meat is tender and vegetables are soft.
02 - Soak ground fenugreek seeds in cold water for 1 hour in a small bowl. Drain excess water. Whisk the soaked fenugreek vigorously until a light, fluffy foam forms. Gently fold in diced tomato, chopped cilantro, minced green chili if using, lemon juice, and a pinch of salt. Set aside.
03 - Tear flatbread into bite-sized pieces and layer them in the bottom of serving bowls. Ladle hot meat stew over the bread, ensuring it is soaked but not submerged. Spoon a generous layer of the hulbah on top of each bowl.
04 - Serve immediately while hot, allowing diners to mix the layers before eating.

# Expert Suggestions:

01 -
  • The contrast between tender meat, soaked bread, and fluffy fenugreek foam creates layers of texture that keep surprising you with every spoonful.
  • It comes together in under two hours but tastes like it's been simmering all day, filling your kitchen with spices that make everyone stop and ask what's cooking.
  • Once you master the hulbah whipping, you'll want to make this again just for that moment when it transforms into silky clouds.
02 -
  • The hulbah must soak for the full hour—rushing this step leaves you with grainy, soupy foam instead of the light, whippable texture that makes this dish special.
  • Don't be afraid to whip the fenugreek vigorously with a fork if you don't have a whisk; your arm might get tired but persistence is what creates the foam.
  • The bread layer is crucial for authenticity and texture, so don't skip it or substitute with rice—it's what absorbs the broth and becomes part of the eating experience.
03 -
  • If your hulbah isn't whipping into foam, the fenugreek seeds may not have soaked long enough or the water may have been too warm—cold water and patience are your best tools here.
  • Browning the meat properly before adding liquid makes the difference between a stew that tastes like it's been simmering all day and one that tastes thin and rushed, so don't skip the searing step even if you're in a hurry.
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