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Yemeni Fahsa (Spiced Fenugreek Beef Stew)

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Yemeni fahsa, a rich beef stew with fenugreek foam and green chili salsa in a clay bowl.
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Fahsa is a beloved Yemeni stew of tender beef in a rich tomato broth, finished with fragrant fenugreek and a fresh green chili salsa.

Braise the beef until spoon-tender, blend the fenugreek into a light foam, and finish the stew with a bright herb-and-chili topping.

Soak the fenugreek before whipping it so the seeds soften and develop their characteristic airy texture without bitterness.

Serving Suggestions

Serve fahsa very hot in a deep bowl with the salsa spooned over the top and rice or flatbread alongside if desired.

A spoon serving tender beef and broth from Yemeni fahsa with fresh herbs and chili.

Recipe Notes

Refrigerate leftovers for up to 4 days. Reheat gently with a splash of water; prepare the fenugreek foam fresh for the best texture.

Yemeni fahsa, a rich beef stew with fenugreek foam and green chili salsa in a clay bowl.

Yemeni Fahsa (Spiced Fenugreek Beef Stew)

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Tender beef simmered in a savory tomato broth and finished with whipped fenugreek and fresh green chili salsa.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Yemeni
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef stew
  • 2 lb beef chuck cut into 1 1/2-inch cubes
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 2 tbsp neutral oil divided
  • 2 cups crushed tomatoes
  • 2 cups beef stock low sodium
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1.5 tsp fine salt divided
  • 0.5 tsp ground black pepper
Fenugreek finish
  • 2 tbsp fenugreek seeds soaked in water for 2 hours, then drained
  • 0.5 cup cold water for blending
  • 1 small green chili seeded and minced
  • 0.25 cup fresh cilantro finely chopped
Green chili salsa
  • 2 medium green chilies finely chopped
  • 1 medium tomato finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 0.25 tsp fine salt

Equipment

  • Heavy pot with lid
  • Small blender
  • Mixing bowl
  • Chef’s knife
  • Wooden spoon

Method
 

Brown the beef:
  1. Pat the beef dry and season with 1 teaspoon of the salt and the black pepper.
  2. Heat 1 tablespoon of oil in a heavy pot over medium-high heat. Brown the beef in batches, turning so several sides develop color, then transfer it to a plate.
  3. Add the remaining oil and cook the onion for 6 minutes until softened. Stir in the garlic, cumin, and coriander for 30 seconds.
Braise the stew:
  1. Return the beef to the pot and add the crushed tomatoes, stock, and remaining salt. Bring to a simmer.
  2. Cover and cook over low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the broth has thickened slightly.
Whip the fenugreek and serve:
  1. Blend the soaked fenugreek with the cold water, green chili, and cilantro until smooth. Whisk the mixture vigorously for 2 to 3 minutes until pale and lightly foamy.
  2. Combine the green chilies, tomato, cilantro, lime juice, and salt for the salsa.
  3. Ladle the hot stew into bowls, spoon the fenugreek foam over each serving, and finish with the salsa.

Nutrition

Calories: 520kcalCarbohydrates: 16gProtein: 42gFat: 31gSaturated Fat: 10gCholesterol: 125mgSodium: 760mgFiber: 4gSugar: 8g

Notes

  • Fenugreek foam is traditionally made with soaked seeds; its pleasantly bitter, herbal flavor balances the rich beef broth.
  • Keep the stew at a gentle simmer so the beef becomes tender without drying out.

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