Hearty Yemeni Saltah Stew (Printable)

Aromatic Yemeni meat stew layered with spiced broth and whipped fenugreek foam on flatbread.

# Ingredient List:

→ 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 - 0.5 tsp ground cumin
11 - 0.5 tsp ground coriander
12 - 0.5 tsp ground black pepper
13 - 1 tsp ground turmeric
14 - 0.5 tsp ground fenugreek
15 - 1 tsp salt, or to taste

→ Fenugreek Topping (Hulbah)

16 - 2 tbsp ground fenugreek seeds
17 - 0.33 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 0.5 lemon
22 - Pinch of salt

→ Bread Layer

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

# Steps:

01 - Heat vegetable oil in a large pot over medium heat. Sauté chopped onions until golden. Add minced garlic, green chili (if using), and meat cubes; brown evenly on all sides. Stir in 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 broth, bring to a boil, 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 in a small bowl. Drain and discard excess water. Whisk or beat the soaked fenugreek vigorously until a light, fluffy foam forms. Gently fold in diced tomato, chopped cilantro, minced green chili (if using), lemon juice, and a pinch of salt. Set aside.
03 - Tear flatbread into bite-sized pieces and arrange them in the bottom of serving bowls. Ladle the hot meat stew over the bread, ensuring the bread is moistened but not fully submerged. Spoon a generous layer of hulbah on top of each bowl.
04 - Serve immediately while hot, allowing diners to mix the layers before eating.

# Expert Advice:

01 -
  • The hulbah transforms from simple soaked seeds into something almost magical, turning your kitchen into an aromatic sanctuary.
  • Layering bread, stew, and foam creates different textures in every spoonful, so no two bites feel the same.
  • It's forgiving enough for weeknight cooking but impressive enough to serve when you want to share something meaningful.
02 -
  • The hulbah must be whipped vigorously; wimpy whisking creates a paste instead of foam, which changes the entire texture experience.
  • Don't skip the soaking step for fenugreek—it softens the seeds and makes the whisking actually work instead of just churning thick liquid.
  • Serve immediately; the bread gets mushy and the hulbah deflates if it sits, so timing your stew and hulbah to finish together matters.
03 -
  • If your fenugreek isn't forming foam, it's usually because the seeds aren't quite soft enough from soaking—add a few more minutes to the soak time next time.
  • A small whisk designed for beating egg whites works better than a fork; if you don't have one, even vigorous fork work creates enough air if you're patient and committed.
  • Leftover stew keeps beautifully for three days and tastes even better reheated, but make the hulbah fresh each time you serve.
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