Yemeni Saltah Hearty Stew (Printable Version)

A spiced Yemeni meat stew with fenugreek foam over flatbread for a comforting meal.

# What You Need:

→ Meat and 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 bread

# How To Make:

01 - Heat vegetable oil in a large pot over medium heat. Sauté onions until golden brown. Add garlic, green chili, and meat cubes; brown meat evenly. Stir in tomatoes, potato, carrot, cumin, coriander, black pepper, turmeric, fenugreek, and salt. Cook for 5 minutes, stirring occasionally. Add water or beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 60 to 90 minutes until meat is tender and vegetables are soft.
02 - Soak ground fenugreek seeds in cold water for 1 hour. Drain and discard excess water. Whisk soaked fenugreek vigorously until a light, fluffy foam forms. Fold in diced tomato, cilantro, green chili, lemon juice, and a pinch of salt. Set aside.
03 - Tear flatbread into bite-sized pieces and place in the bottom of serving bowls. Ladle hot meat stew over the bread, ensuring it is soaked but not fully submerged. Spoon a generous layer of the fenugreek foam (hulbah) atop each serving.
04 - Serve while hot, allowing diners to mix layers before eating for optimal flavor and texture.

# Expert Tips:

01 -
  • The hulbah transforms a simple stew into something genuinely unexpected, with a texture that's airy and foamy rather than heavy.
  • It's a one-pot wonder that feeds a crowd without requiring constant attention, leaving you free to chat or rest while everything simmers.
  • The combination of spices builds gradually, creating depth that tastes far more complicated than the ingredient list suggests.
  • Flatbread soaked in broth is pure comfort, the kind of eating experience that feels both indulgent and nourishing.
02 -
  • The fenugreek must be soaked for the full hour and beaten vigorously—this isn't optional, as it's what creates the signature hulbah texture that defines the dish.
  • Your broth should simmer gently, never boiling hard, or the meat will toughen and the vegetables will fall apart before the stew reaches its full potential.
  • Flatbread timing is crucial; add it to the bowl just before ladling so it softens without becoming a soggy pulp, preserving some structure and chew.
03 -
  • If your fenugreek isn't whipping up properly, it may not have soaked long enough—an extra 15 minutes can make the difference between foam and paste.
  • Brown your meat properly at the start; this is where half your flavor comes from, so don't skip it or crowd the pan.
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