Yemeni Saltah Stew (Printable)

A warming Yemeni dish with tender meat, spiced broth, fenugreek foam, and soft flatbread layers.

# What Goes In:

→ Meat & Base

01 - 1.1 lbs beef or lamb, cut into ¾-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 - ½ tsp ground cumin
11 - ½ tsp ground coriander
12 - ½ tsp ground black pepper
13 - 1 tsp ground turmeric
14 - ½ tsp ground fenugreek
15 - 1 tsp salt, or to taste

→ Fenugreek Topping (Hulbah)

16 - 2 tbsp ground fenugreek seeds
17 - 5 tbsp water (for soaking)
18 - 1 small tomato, finely diced
19 - 1 small bunch cilantro, chopped
20 - 1 green chili, minced (optional)
21 - Juice of ½ lemon
22 - Pinch of salt

→ Bread Layer

23 - 2 large Yemeni flatbreads (malawah or lahoh), or substitute pita

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add onions and sauté until golden. Incorporate garlic, green chili, and meat cubes; brown the meat evenly. Add tomatoes, potato, 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 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. Gently fold in diced tomato, cilantro, minced chili, lemon juice, and a pinch of salt. Set aside.
03 - Tear flatbread into bite-size pieces and arrange them in the bottom of serving bowls. Ladle hot meat stew over the bread, ensuring it is soaked but not submerged. Spoon a generous layer of fenugreek foam (hulbah) atop each serving.
04 - Serve immediately while hot, allowing diners to mix the layers before eating.

# Expert Advice:

01 -
  • Watching the fenugreek transform into a silky foam feels like kitchen magic, and it tastes even better than it looks.
  • One bowl becomes a complete meal—layered flavors that change with every bite as bread softens and spices bloom.
  • It feeds four people generously and actually tastes better when you slow down and share it.
02 -
  • Don't rush the hulbah whipping—it needs vigorous beating to transform; a regular whisk works better than a fork if you have one.
  • The bread-to-stew ratio matters: too much bread and it becomes mushy, too little and you lose that essential textural contrast.
03 -
  • Make the hulbah no more than thirty minutes before serving—it deflates if it sits too long, but the flavor stays.
  • If your fenugreek won't whip into foam, you might need warmer water or a longer soak; temperature matters more than you'd think.
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