Saltah
Yemen's national dish — bubbling meat stew crowned with whipped fenugreek froth.
Ingredients
- 600 g Lamb
- 3 tbsp Fenugreek seeds
- 3 Tomatoes
- 1 Onion
- 4 cloves Garlic
- 2 Green chili
- ½ cup Coriander
- 2 Potatoes
- 1 tbsp Hawaij spice mix
- 1 cup Rice
- 4 cups Water
- 2 tsp Salt
Method
- Soak the fenugreek — Soak the fenugreek seeds in water overnight, then drain and whip with a little fresh water until pale and frothy.
- Make the hilbeh — Blend the whipped fenugreek with coriander, garlic, chili and a little salt into a green froth and set aside.
- Cook the stew — Simmer the lamb with onion, tomatoes, hawaij and salt in water for 1 hour until tender.
- Add potatoes — Add the diced potatoes and cook a further 20 minutes until the stew is thick.
- Bring to the table — Transfer to a very hot stone pot so the stew bubbles fiercely.
- Saltah is ready — Spoon the fenugreek froth over the top and serve immediately with flatbread and rice.