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Saltah

Name: Saltah
Total time: 60 min
Yield: Serves 4
Cuisine: Yemen
Ingredients: 300g Lamb; 2 Potato; 1 Onion; 2 Tomato; 3 cloves Garlic; 1 Green Chili Pepper; 2 Egg; 2 tsp Kabsa spice mix; 1/2 tsp Turmeric; 1 tsp Cumin powder; A pinch Cilantro; 800ml Water; 2 tbsp Vegetable Oil; 1 tsp Salt; 2 Naan

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Meat and vegetable stew bubbling in a stone pot and topped with whipped fenugreek — Yemen's national dish.

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📖 The Story Behind This Dish

Saltah is Yemen's signature dish: a piping hot stew of vegetables simmered in meat broth is served in a stone pot (madra) still bubbling at the table. Its hallmark is a topping of fenugreek (hilba) whipped with water into a froth. It's the standard lunch in the capital Sana'a, scooped up with torn pieces of flatbread.

🌆 Where it's eaten: At an eatery in Sana'a's old city, bubbling black stone pots are carried to the tables one after another as men scoop up the stew with big flatbreads.

🥕 Ingredients (serves 4)

Lamb 300g
Potato 2
Onion 1
Tomato 2
Garlic 3 cloves
Green Chili Pepper 1
Egg 2
Kabsa spice mix 2 tsp
Turmeric 1/2 tsp
Cumin powder 1 tsp
Cilantro A pinch
Water 800ml
Vegetable Oil 2 tbsp
Salt 1 tsp
Naan 2

👩‍🍳 Instructions

Simmer the lamb in water with salt and turmeric for 1 hour to make broth.
Heat oil in another pot, fry the onion, garlic, and green chili, and add the diced tomato and spices.
Add the diced potatoes, 400ml broth, and shredded meat and simmer 15 minutes.
Transfer to a clay pot, bring to a vigorous boil over high heat, crack in the eggs, and stir lightly.
Scatter with cilantro, carry to the table still bubbling, and scoop up with bread.

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