Considered the national dish of Yemen, saltah combines a meat stew with the characteristic fenugreek foam (hulba), reflecting the cuisine of the southern Arabian Peninsula.
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Saltah
Traditional Yemeni saltah with fenugreek foam, authentic step by step recipe.
- Yemen
- MAIN COURSES
- Light
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 26 g
- Carbohydrates 22 g
- Fat 20 g
Story behind the dish
Preparation
Saltah is a Yemeni preparation with medium difficulty. Reserve about 70 minutes in total (30 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of diced lamb meat.
- Have ready: 2 tomatoes.
- Have ready: 1 onion.
- Have ready: 3 cloves of garlic.
- Have ready: 1 teaspoon of hulba (fenugreek) powder.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the meat in oil with onion and garlic until seared.
Brown the meat in oil with onion and garlic until seared. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add chopped tomato and cook until forming a stew (maraq) with broth
Add chopped tomato and cook until forming a stew (maraq) with broth, 25-30 minutes until the meat is tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the diced potato and cook until done.
Add the diced potato and cook until done. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the sahawiq by grinding green chili
Prepare the sahawiq by grinding green chili, cilantro, garlic and fresh tomato. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat the fenugreek powder with water until it foams and forms a…
Beat the fenugreek powder with water until it foams and forms a white foam similar to whipped egg whites. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the maraq very hot in a stone casserole.
Serve the maraq very hot in a stone pot, covered with the fenugreek foam and the spicy sahawiq on top. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The fenugreek must be beaten vigorously until a consistent foam is achieved, it is the hallmark of the dish.
- It is traditionally served bubbling, in a stone pot that retains a lot of heat.
Variations
- Vegetarian saltah with lentils.
- Version with chicken instead of lamb.
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