Yemeni Saltah Stew (Printer version)

A savory meat stew layered over bread and topped with whipped fenugreek for authentic Yemeni taste.

# What You'll Need:

→ Meat & Base

01 - 1.1 lbs beef or lamb, cut into 3/4-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 additional 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 oil in a large pot over medium heat. Sauté onions until golden. Add garlic, chili, and meat cubes, browning meat evenly. Stir in tomatoes, potato, carrot, cumin, coriander, black pepper, turmeric, fenugreek, and salt. Cook, stirring occasionally, for 5 minutes. Pour in water or broth; bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1.5 hours until meat is tender and vegetables soften.
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. Fold in diced tomato, cilantro, chili, lemon juice, and a pinch of salt. Set aside.
03 - Tear flatbread into bite-sized pieces and arrange 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 hulbah topping atop each bowl.
04 - Serve immediately while hot, allowing each diner to mix the layers before eating.

# Expert Advice:

01 -
  • The contrast between spiced tender meat, soaked flatbread, and pillowy fenugreek foam makes every spoonful feel like a small discovery.
  • It's forgiving enough for a weeknight but impressive enough to serve when you want someone to feel truly cared for.
  • Once you master the hulbah (fenugreek topping), you'll find yourself making this stew just for an excuse to make it again.
02 -
  • The hulbah must be whisked right before serving or it will deflate and lose that signature light texture that makes the dish special—don't prep it early.
  • The fenugreek soak time isn't optional; skipping it or rushing it means the foam won't form properly and you'll end up with a grainy paste instead of clouds.
  • Taste your broth after the first 45 minutes and adjust seasoning then, not at the end, because the flavors will deepen as it continues to cook.
03 -
  • If your hulbah seems too thick when whisking, add a tablespoon of cold water at a time rather than trying to force it—the texture should be light and airy, almost mousse-like.
  • Keep your meat in larger pieces rather than small cubes; they hold together better during the long simmer and create a more satisfying bite.
  • The flatbread should tear into pieces roughly the size of your palm—too small and it disappears into the broth, too large and it stays too chewy.
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