SaltahMeat Stew with Fenugreek Froth
A Yemeni saltah variation with a savory meat-and-vegetable stew topped with whipped fenugreek and fresh chili-herb sauce.
Prep
30m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 400gGround Beef
- 150gOnion (finely chopped)
- 15gGarlic (minced)
- 250gTomato (chopped)
- 40gTomato Paste
- 6gCumin Powder
- 6gCoriander Powder
- 3gTurmeric Powder
- 2gBlack Pepper
- 8gSalt
- 30gGhee
- 800mlMeat Stock
Topping
- 20gFenugreek Seeds (soaked until softened)
- 200mlWater
- 20mlLemon Juice
- 80gSahawiq
- 20gFresh Coriander (chopped)
Serving
- 4pcsRaqaq Bread
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the ghee in a heavy pot over medium heat.
- 02
Add the onion and cook until soft and lightly golden. Stir in the garlic and cook just until fragrant.
- 03
Add the ground beef and cook, breaking it up with a spoon, until browned and 71°C (160°F).
- 04
Stir in the tomato, tomato paste, cumin powder, coriander powder, turmeric powder, black pepper, and salt. Cook until the tomatoes soften and the paste darkens slightly.
- 05
Pour in the meat stock, bring to a gentle simmer, partially cover, and cook until the stew is thick, glossy, and deeply flavored.
- 06
Blend or whisk the softened fenugreek seeds with the water until pale and frothy, then stir in the lemon juice.
- 07
Spoon the hot stew into serving bowls, add the fenugreek froth, then spoon over the sahawiq and scatter on the fresh coriander.
- 08
Serve immediately with the raqaq bread for scooping.
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