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Traditional Yemeni Saltah (Sizzling Clay-Pot Lamb Stew Crowned with Whipped Hilbeh Fenugreek Froth)
Yemen's undisputed national culinary masterpiece: slow-cooked shredded lamb and root vegetables served furiously bubbling in a carved soapstone dish (maghla), crowned with fluffy whipped green fenugreek froth (hilbeh).
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
servings
4
- Cooked tender lamb meat shredded350 g
- Rich hot lamb broth400 ml
- Fenugreek powder soaked in cold water and drained2 tbsp
- Potatoes diced and boiled200 g
- Tomatoes finely diced200 g
- Onion diced100 g
- Sahawiq salsa (garlic, green chili, cilantro pureed)2 tbsp
- Oil or rendered lamb fat25 ml
- Fine salt5 g
Preparation Steps
1
Whip drained soaked fenugreek with a fork for 5 minutes until it fluffs into a pale airy mousse. Fold in 1 tbsp of green Sahawiq salsa and a pinch of salt.
2
Heat a heavy soapstone or cast iron pot over high heat. SautƩ onion in oil, add tomatoes, potatoes, shredded lamb, and hot broth. Boil furiously for 6-8 minutes until bubbling wildly.
3
Just before serving, spoon the cool, whipped green hilbeh froth over the furiously bubbling stew. Bring to table sizzling hot and scoop with fresh warm Malooga flatbread.
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
31g
Carbohydrates
26g
Fat
20g
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
