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Fahsa

Name: Fahsa
Total time: 90 min
Yield: Serves 4
Cuisine: Yemen
Ingredients: 500g Lamb; 1 Onion; 2 Tomato; 3 cloves Garlic; 1 Green Chili Pepper; 1 tbsp Tomato paste; 2 tsp Kabsa spice mix; 1/2 tsp Turmeric; 1L Water; 2 tbsp Vegetable Oil; 1 tsp Salt; A pinch Cilantro; 2 Naan

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Shredded lamb stew bubbling in a stone pot and topped with fenugreek froth — a Sana'a specialty.

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📖 The Story Behind This Dish

Fahsa ranks with saltah as one of Yemen's signature dishes: lamb simmered tender and shredded is cooked down in a thick broth and served bubbling in a stone pot. Compared with saltah, the meat is the star and it's thick and rich. It's topped with fenugreek froth and scooped up with fresh flatbread.

🌆 Where it's eaten: At a lunchtime eatery in Sana'a, clouds of steam rise from hot stone pots as men scoop up thick brown meat stew with torn bread.

🥕 Ingredients (serves 4)

Lamb 500g
Onion 1
Tomato 2
Garlic 3 cloves
Green Chili Pepper 1
Tomato paste 1 tbsp
Kabsa spice mix 2 tsp
Turmeric 1/2 tsp
Water 1L
Vegetable Oil 2 tbsp
Salt 1 tsp
Cilantro A pinch
Naan 2

👩‍🍳 Instructions

Simmer the lamb in water with salt and turmeric for 1 1/2 hours until tender, then shred finely.
Heat oil in a pot, fry the onion, garlic, and green chili, and add the tomato, tomato paste, and spices.
Add the shredded meat and 300ml broth and cook down until thick.
Transfer to a clay pot and bring to a vigorous boil over high heat.
Scatter with cilantro and eat piping hot with bread.

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