Saltah (Yemeni Fenugreek and Meat Stew)

Saltah is often called Yemen’s national dish — a bubbling meat and vegetable stew topped with a frothy fenugreek foam called hilbeh and a spoonful of fiery zhoug. It’s rustic, warming, and unlike anything else on this list.

Ingredients

For the stew

• 1 tbsp vegetable oil
• 1 lb cubed lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 4 cups beef or chicken stock
• 2 potatoes, cubed
• 1 tomato, chopped

For the fenugreek foam (hilbeh)

• 2 tbsp fenugreek seeds, soaked overnight
• 1 clove garlic
• 1 tbsp lemon juice
• Pinch of salt

Instructions

1. Brown the meat
   Heat oil in a pot over medium-high heat and brown the meat on all sides. Add onion and garlic and cook until softened.
2. Build the stew
   Stir in cumin, turmeric, and coriander, then add stock, potatoes, and tomato. Simmer covered for 45 minutes to 1 hour, until the meat is tender.
3. Make the hilbeh
   Drain the soaked fenugreek seeds and blend with garlic, lemon juice, salt, and a splash of water until frothy and light.
4. Assemble
   Ladle the hot stew into bowls and spoon the fenugreek foam over the top so it stays frothy.

Traditionally served with a spoonful of zhoug and flatbread for scooping.