Yemeni Salta with Fenugreek Foam and Green Chili-Tomato Sauce

Be the first to rate

(No Ratings Yet)

Loading...

Saltah is Yemen's national dish, a layered stew built on a long-simmered lamb and vegetable maraq, crowned with a frothy fenugreek foam called hilbeh and finished with a sharp green chili-tomato sahawiq. Every component is added just before serving so the hot broth meets the cool sauce and airy foam at the table. The result is deeply savory, herbaceous, and bright all at once.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 36 gCarbs
• 7 gFiber
• 9 gSugar
• 44 gProtein
• 720 mgSodium
• 1180 mgPotassium
• 145 mgCalcium
• 6.5 mgIron
• 38 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the lamb and vegetable stew (maraq)

• 2 lb bone-in lamb shoulder, cut into 2-inch pieces
• 1 large yellow onion, quartered
• 2 medium tomatoes, chopped
• 1 large russet potato, peeled and cubed
• 2 carrots, sliced into thick rounds
• 4 cloves garlic, smashed
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt, plus more to taste
• 8 cups water

For the fenugreek foam (hilbeh)

• 1/3 cup whole fenugreek seeds, soaked overnight in cold water
• 1 small tomato, roughly chopped
• 1 small onion, chopped
• 2 cloves garlic
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 cup cold water

For the green chili-tomato sauce (sahawiq)

• 2 medium green chilies (jalapeño or Anaheim), stemmed
• 1 small tomato, roughly chopped
• 1 small onion, chopped
• 1/4 cup fresh cilantro leaves
• 1 clove garlic
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp water

For assembly and garnish

• 4 large eggs, lightly beaten
• 1 small tomato, finely diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Warm flatbread, for serving

Directions

1. Make the maraq: Combine lamb, onion, tomatoes, garlic, cumin, coriander, salt, and water in a large pot. Bring to a boil, skim the foam, then reduce heat and simmer uncovered for 60 minutes until the lamb is tender.
2. Add the potatoes and carrots to the pot and continue simmering for 20-25 minutes until the vegetables are soft but not falling apart. Remove the lamb pieces and shred the meat, returning it to the broth; discard the onion quarters. Taste and adjust salt.
3. Prepare the hilbeh: Drain the soaked fenugreek and place it in a blender with the tomato, onion, garlic, cumin, salt, and 1 cup cold water. Blend on high for 2-3 minutes until the mixture becomes pale, frothy, and almost double in volume, with a thick foam on top.
4. Make the sahawiq: Pulse the chilies, tomato, onion, cilantro, garlic, cumin, salt, and water in a blender until coarsely pureed with some texture remaining. Transfer to a small bowl.
5. Heat a small nonstick skillet over medium heat and pour in the beaten eggs with a pinch of salt. Stir gently for 1-2 minutes until just set into soft curds, then remove from heat.
6. Ladle the hot maraq into wide, shallow bowls, making sure each portion includes broth, meat, potatoes, and carrots.
7. Spoon a generous layer of the fenugreek foam over each bowl, letting the airy bubbles sit on top of the broth. Add a spoonful of scrambled egg, then drizzle with the sahawiq.
8. Finish each bowl with a scattering of diced fresh tomato, red onion, and cilantro, and serve immediately with warm flatbread on the side.

Cook’s Notes

• Fenugreek seeds must be soaked for at least 8 hours, or up to 24 hours, or they will not whip into a proper foam; do not skip this step.
• The hilbeh foam deflates within minutes, so blend it right before assembly and serve the bowls immediately after topping.
• For a leaner version, swap the lamb shoulder for 1 lb lamb neck bones plus 1 lb boneless stewing lamb.
• Adjust the sahawiq heat by leaving the chili seeds in for a sharper kick or removing them for a milder condiment.
• Sahawiq and hilbeh both keep refrigerated for up to 2 days; re-blend the hilbeh with a splash of cold water to bring the foam back.

You might also like

Asian

Yemeni-Style Spiced Chicken and Basmati Rice

Asian

Yemeni Dough Porridge with Spiced Lamb and Tomato Sauce

Asian

Yemeni Lamb and Tomato Stone-Pot Stew

Asian

Yemeni Spiced Lamb and Saffron Rice Pilaf