Yemen / Main
Saltah
A meat stew served boiling in a stone pot under a whipped fenugreek froth called hulba.
Ingredients
- Fenugreek seeds, soaked overnight60 g
- Lamb, diced600 g
- Potatoes300 g
- Tomatoes4
- Onion2
- Garlic6 cloves
- Zhug sauce3 tbsp
- Eggs2
- Rice, cooked150 g
- Flatbread, to serve4
- Vegetable oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Drain the soaked fenugreek, rinse it several times and grind it to a paste.
Whip the paste with cold water for ten minutes, by whisk or mixer, until it turns into a white froth.
Fry the onion and garlic, add the meat and brown it.
Add the tomatoes and potato, cover with water, season and stew an hour, until the meat is tender.
Heat a stone or cast-iron pot until very hot and transfer the boiling stew into it.
Break the eggs into the boiling stew and stir; they set into threads.
Spoon the hulba and a spoon of zhug on top and carry it to the table still bubbling. Serve with bread and rice.
