Hearty Yemeni Saltah Stew (Print Version)

Rich Yemeni stew with tender meat, spiced broth, and fenugreek foam layered on flatbread.

# Ingredient List:

→ Meat and 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 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 - 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 more 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 substitute pita bread

# Recipe Steps:

01 - Heat oil in a large pot over medium heat. Sauté onions until golden. Add garlic, chili, and meat; brown all sides. Stir in 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. Reduce heat to low, cover, and simmer 1 to 1.5 hours until meat is tender and vegetables soften.
02 - Soak ground fenugreek seeds in cold water for 1 hour. Drain excess water. Whisk vigorously until light, fluffy foam forms. Fold in diced tomato, cilantro, chili, lemon juice, and pinch of salt. Set aside.
03 - Tear flatbread into bite-sized pieces and place at the bottom of serving bowls. Ladle hot meat stew over bread, ensuring it is soaked but not submerged. Spoon a generous layer of fenugreek foam (hulbah) on top.
04 - Serve immediately while hot, enabling diners to mix layers before eating.

# Expert Suggestions:

01 -
  • It's comfort food that tastes like you've been cooking all day, even though the actual work takes just under two hours.
  • The hulbah topping—that cloud of whipped fenugreek—transforms the whole dish from simple to unforgettable in the last few minutes.
  • One bowl feeds you completely because everything is right there: protein, vegetables, bread, and a sauce that ties it all together.
02 -
  • The hulbah will only whip properly if the fenugreek is soaked cold and drained completely—hot or wet fenugreek won't foam no matter how hard you whisk.
  • Don't be afraid of the fenugreek flavor when you first smell it raw; it transforms completely once it's been soaked and whipped, turning almost sweet and almost savory at the same time.
  • The bread is not a mistake or an afterthought—it's the point of the whole dish, and underestimating its importance is what separates a good saltah from an unforgettable one.
03 -
  • Make the hulbah no more than 30 minutes before serving—if it sits too long, the foam will begin to separate and lose its cloud-like texture.
  • If your hulbah isn't foaming enough, make sure the fenugreek was truly cold-soaked and that you're whisking vigorously enough to incorporate air, not just stirring.
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