Hearty Yemeni Saltah Dish (Printable)

A savory Yemeni meat stew topped with whipped fenugreek foam, served over flatbread for rich, comforting flavors.

# What You'll Need:

→ Meat & Base

01 - 1.1 lbs 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 more 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

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Sauté onions until golden. Add garlic, green chili, and meat cubes; brown evenly. Stir in tomatoes, potato, carrot, cumin, coriander, black pepper, turmeric, 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 1 to 1.5 hours until meat is tender and vegetables soften.
02 - Soak ground fenugreek seeds in cold water for 1 hour. Drain excess water. Whisk the soaked fenugreek vigorously until a light, fluffy foam forms. Fold in diced tomato, chopped cilantro, minced chili, lemon juice, and a pinch of salt. Set aside.
03 - Tear the flatbread into bite-sized pieces and arrange at the bottom of serving bowls. Ladle hot meat stew over the bread, ensuring the bread absorbs the broth but is not overly saturated. Spoon a generous layer of the fenugreek foam topping on each serving.
04 - Serve immediately while hot, allowing diners to mix the layers before eating.

# Expert Advice:

01 -
  • It tastes like a warm hug in a bowl—the kind of comfort that travels across time zones and stays with you.
  • The fenugreek foam is completely unexpected magic: silky, aromatic, and nothing like anything you've probably made before.
  • You can have a genuine restaurant-quality Yemeni meal on your table in under two hours with simple ingredients.
02 -
  • The fenugreek foam will deflate a bit once it's plated, and that's completely normal—it's still magical, just in a softer way.
  • Don't skip the soaking step for the hulbah seeds; it's the difference between a grainy texture and a creamy one.
  • If your meat stew finishes cooking before you're ready to serve, just keep the heat low with the lid on; it'll stay warm and continue developing flavor.
03 -
  • Toast your spices separately in a dry pan for a minute before adding them if you have time—it deepens their flavor without any extra effort.
  • The stew actually tastes better the next day after the flavors have settled together, so don't hesitate to make it ahead and reheat gently before serving.
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