Hearty Yemeni Saltah Stew (Printable Version)

Rich Yemeni meat stew layered with spiced broth and whipped fenugreek atop flatbread.

# What You'll Need:

→ 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 pita

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Sauté the chopped onions until golden. Add garlic, green chili if using, and meat cubes, browning meat on all sides. Stir in tomatoes, potato, carrot, and spices: cumin, coriander, black pepper, turmeric, ground fenugreek, and salt. Cook for 5 minutes, stirring occasionally. Pour in water or 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. Drain and discard excess water. Whisk the soaked fenugreek vigorously until a light, fluffy foam forms. Fold in diced tomato, cilantro, minced chili if desired, lemon juice, and a pinch of salt. Set aside.
03 - Tear flatbread into bite-sized pieces and spread evenly in the bottom of serving bowls. Ladle the hot meat stew over the bread, ensuring the bread is soaked but not submerged. Spoon a generous layer of the hulbah (fenugreek foam) on top of each bowl.
04 - Serve immediately while hot, allowing diners to mix the layers before eating.

# Expert Hints:

01 -
  • It's one of those dishes that feels like a warm hug, especially when the weather turns cold and you need something deeply satisfying.
  • The whipped fenugreek topping is unlike anything else, adding a unique earthy creaminess that transforms the entire bowl.
  • You can adjust the heat level easily, making it mild for kids or fiery for those who love a kick.
  • It's a complete meal in one pot, with tender meat, soft vegetables, and soaked bread that soaks up every bit of flavor.
02 -
  • Don't skip the browning step for the meat, that caramelization is where half the flavor comes from.
  • The fenugreek foam should be light and airy, if it's not whipping up, add a tiny splash of cold water and keep whisking.
  • Serve the stew piping hot, the contrast between the hot broth and the cool, tangy hulbah is part of what makes this dish so special.
03 -
  • If your hulbah isn't getting fluffy, try using a small immersion blender or even a fork and a lot of patience, it will eventually foam up.
  • Taste the stew before serving and adjust the salt, sometimes it needs a pinch more to bring all the spices into balance.
  • Serve it in wide, shallow bowls so everyone can see the beautiful layers and mix them at their own pace.
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