Hearty Yemeni Saltah Stew (Printable)

Taste a rich Yemeni dish layered with spiced broth, tender meat, whipped fenugreek, and flatbread base for comfort.

# What You 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 - 0.5 tsp ground cumin
11 - 0.5 tsp ground coriander
12 - 0.5 tsp ground black pepper
13 - 1 tsp ground turmeric
14 - 0.5 tsp ground fenugreek
15 - 1 tsp salt, or to taste

→ Fenugreek Topping (Hulbah)

16 - 2 tbsp ground fenugreek seeds
17 - 0.33 cup water (plus additional for soaking)
18 - 1 small tomato, finely diced
19 - 1 small bunch cilantro, chopped
20 - 1 green chili, minced (optional)
21 - Juice of 0.5 lemon
22 - Pinch of salt

→ Bread Layer

23 - 2 large Yemeni flatbreads (malawah or lahoh), or substitute with pita bread

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Sauté onions until golden. Add garlic, chili, and meat cubes; brown evenly. Stir in tomatoes, potato, carrot, and all spices including cumin, coriander, black pepper, turmeric, fenugreek, and salt. Cook for 5 minutes, stirring occasionally. Add water or beef broth, bring to boil, then reduce heat to low. Cover and simmer until meat is tender and vegetables are soft, approximately 60 to 90 minutes.
02 - Soak ground fenugreek seeds in cold water for 1 hour. Drain and discard excess water. Whisk the soaked fenugreek vigorously until a light, fluffy foam develops. Fold in diced tomato, cilantro, chili, lemon juice, and a pinch of salt. Set aside.
03 - Tear flatbread into bite-sized pieces and place them at the bottom of serving bowls. Ladle hot stew over the bread, ensuring it is soaked but not submerged. Spoon a generous layer of the hulbah foam over each bowl.
04 - Serve immediately while hot, encouraging diners to mix the layers before enjoying.

# Expert Advice:

01 -
  • The fenugreek topping is a revelation—light, airy, and herbaceous in a way that completely transforms the dish.
  • Every component has a purpose: the bread soaks up the aromatic broth while staying textured, the meat becomes impossibly tender, and the vegetables add natural sweetness.
  • It's the kind of meal where layering flavors actually matters, and you can taste the difference when you do it right.
02 -
  • The fenugreek topping must be whisked or beaten right before serving—it deflates if left sitting, and that fluffiness is what makes it special.
  • Don't oversoak the bread; it should be warm and softened but still hold its shape and provide textural contrast to the tender meat.
  • Taste the broth before serving and adjust salt—the spices can mask how under-seasoned a dish actually is until you take a second bite.
03 -
  • Don't skip the hour-long soak for fenugreek; it's not just softening the seeds, it's changing their texture so they can whip into foam.
  • Taste the broth at the 45-minute mark and adjust spices then, not at the end, so they have time to meld.
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