Saltah is Yemen’s comforting stew of tender meat, vegetables, herbs, and a distinctive whipped fenugreek topping served with bread.
Simmer the lamb until tender, then finish the stew with fenugreek and green zhug for a lively, aromatic bowl.
Whip the soaked fenugreek vigorously and add it just before serving for the lightest texture.
Serving Suggestions
Serve hot with Yemeni flatbread for scooping and extra zhug at the table.
Recipe Notes
The stew base keeps refrigerated for 3 days. Add the fenugreek topping only after reheating.
Yemeni Saltah
A Yemeni lamb and vegetable stew finished with whipped fenugreek, cilantro, and green zhug.
Ingredients
Equipment
Method
Cook the Stew:
- Heat the oil in a heavy pot and brown the lamb. Add the onion and cook until softened.
- Stir in the garlic, tomatoes, stock, vegetables, cumin, and salt. Cover and simmer for 55 to 60 minutes, until the lamb is tender.
- While the stew cooks, soak the fenugreek seeds in water for 20 minutes, drain, and whip with clean water until lightly aerated.
Finish and Serve:
- Stir the cilantro and green zhug into the stew and simmer for 5 minutes.
- Spoon the whipped fenugreek over the hot stew and serve immediately with flatbread.
Nutrition
Notes
- Fenugreek adds the characteristic texture and aroma; do not skip the soaking step.
- Add zhug gradually because its heat varies by batch.
