Saltah
A bubbling meat and vegetable stew topped with a frothy, whipped fenugreek foam — Yemen's national dish, where properly soaking and whisking the fenugreek is what turns its raw bitterness into a light, foamy topping.
Meat
Ingredients
- 1.5 lbs lamb or beef, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 potato, cubed
- 1 cup okra
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 3 cups water or stock
- 3 tbsp fenugreek seeds, ground
- Water, for soaking the fenugreek
- 2 tbsp zhug (green chili relish), plus more to serve
- Salt, to taste
- Flatbread, to serve
Steps
- Soak the ground fenugreek in a small bowl of water for at least 4 hours, or overnight.
- Meanwhile, brown the meat with the onion in a pot, then add the tomatoes, cumin, coriander, and turmeric, and cook for a few minutes.
- Add the water or stock and simmer, covered, for 45-60 minutes until the meat is tender.
- Add the potato and okra, and simmer another 15-20 minutes until tender.
- Whip the soaked fenugreek vigorously with a fork or small whisk until it turns pale and foamy.
- Stir the zhug into the fenugreek foam.
- Ladle the hot stew into a bowl and top with the fenugreek foam just before serving, ideally still bubbling. Serve with flatbread for scooping.