Saltah - Middle Eastern Recipe

Saltah

🌍 Middle Eastern, Sana'a, Yemen Difficulty: ●●●○○

Saltah is Yemen's national dish; the distinctive fenugreek foam (hulba) is unique to Yemeni cooking and is not found in other cuisines.

Ingredients

• 600 g lamb or beef, cubed and cooked into stew
• 200 g fenugreek hulba (ground fenugreek whipped with water into froth)
• 200 ml saltah broth (spiced meat broth)
• 2 tbsp zhug (Yemeni green chilli paste)
• 2 large tomatoes, grilled and mashed
• 2 onions, caramelized
• 1 tsp cumin, 1 tsp turmeric, salt
• Flatbread for serving
• (To make hulba) 100 g ground fenugreek
• 150 ml warm water
• Whisk vigorously for 5 minutes until light and frothy

Method

1. Preparing — Prepare spiced meat broth with lamb, onion, cumin, and turmeric.
2. Step 2 — Bring saltah broth to boil in stone or clay cooking vessel (traditionally).
3. Adding — Add cooked meat and caramelized onions; stir in grilled tomatoes.
4. Adding — Add zhug to taste.
5. Step 5 — Drop spoonfuls of frothy fenugreek hulba on top.
6. Serving — Serve immediately while hulba is still bubbling and foamy, directly from the clay pot.
7. Eatting — Eat with flatbread, scooping meat and hulba together.

Tags: lamb or beef, fenugreek hulba, saltah broth, zhug, tomatoes · Source: Brittani's Almanac