Hearty Yemeni Saltah Stew

# Required Ingredients:

→ Meat & 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 extra 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 with pita bread

# How-To Steps:

01 - Heat vegetable oil in a large pot over medium heat. Sauté chopped onions until golden. Add minced garlic, green chili, and meat cubes; brown the meat evenly. Incorporate chopped tomatoes, cubed potato, diced carrot, cumin, coriander, black pepper, turmeric, ground fenugreek, and salt. Cook for 5 minutes, stirring occasionally. Pour in water or beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours until meat is tender and vegetables are soft.

02 - Soak ground fenugreek seeds in cold water for 1 hour in a small bowl. Drain and discard excess water. Whisk the soaked fenugreek vigorously until a light, fluffy foam forms. Gently fold in diced tomato, chopped cilantro, minced green chili, lemon juice, and a pinch of salt. Set aside.

03 - Tear the flatbread into bite-sized pieces and place them in serving bowls. Ladle the hot meat stew over the bread, ensuring the bread is soaked but not fully submerged. Spoon a generous layer of the fenugreek foam (hulbah) atop each serving.

04 - Serve immediately while hot, allowing diners to mix the layers before eating.

# Expert Suggestions:

01 -

It's a complete meal in a single bowl, with textures that shift from tender to chewy to creamy as you eat.
The aromatic spices smell incredible while cooking, filling your whole kitchen with warmth.
Once you master the fenugreek foam, you'll find yourself making it for everything—it's oddly addictive and impressive.

02 -

The hulbah foam is where most people stumble—it needs vigorous whisking for at least 2 to 3 minutes; your arm will feel it, but that's when the magic happens.
Don't skip the 1-hour soak for the fenugreek; dry seeds will never whip into that silky texture, no matter how hard you try.
Taste the broth 15 minutes before serving and adjust salt then—flavors concentrate as it simmers, and you don't want it overly salty at the end.

03 -