Saltah

Background

Saltah is the beloved national dish of Yemen, a market-to-table stew served bubbling hot in a heavy stone pot so it stays lively at the table. At its heart is a robust meat broth and vegetables crowned with an airy, whipped hulba—foam made from soaked and beaten fenugreek seeds—and a sharp green chile-cilantro paste called sahawiq. Families gather around the pot to scoop from the edges inward, letting the heat temper the toppings with every bite.

Centuries of trade along the incense and spice routes shaped the dish’s warming seasoning profile and communal style of eating. While regional variations abound, the core experience remains the same: a deeply savory base, a vibrant herbal heat, and a distinctive foam that turns the stew silky as it’s stirred in at the table.

Ingredients

Broth base

• 600 g lamb, cut into chunks (bone-in recommended)
• 1.5 L water, plus extra as needed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 ripe tomato, chopped
• 2 tbsp ghee
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 2 medium potato, diced
• 1 cup sliced okra (optional)

Hulba (fenugreek foam)

• 2 tbsp fenugreek seeds
• 1 cup ice-cold water (plus soaking water)
• Pinch of salt
• 1 tsp lemon juice

Sahawiq (green herb paste)

• 1 cup packed cilantro, chopped
• 2 green chili, chopped
• 1 clove garlic
• 1 small tomato, chopped
• 1/2 tsp salt
• 1/2 tsp cumin
• 1 tbsp lemon juice

Preparation

1. Soak the fenugreek seeds in cool water for 30–60 minutes, then drain and set aside.
2. Make the sahawiq by grinding cilantro, green chili, garlic, tomato, salt, cumin, and lemon juice to a coarse paste; taste and adjust for brightness and heat.
3. Organize the measured spices and cut vegetables so they’re ready for swift, hot cooking when you begin.

Cooking process

1. Warm ghee in a heavy pot over medium heat and brown the lamb with the onion and garlic for about 5–7 minutes until lightly caramelized.
2. Stir in turmeric, cumin, coriander, black pepper, and salt to bloom the spices.
3. Add the chopped tomato and cook until jammy, about 5 minutes, then pour in enough water to cover by a couple of fingers.
4. Bring to a gentle simmer and cook until the meat is tender, about 60–90 minutes, adding hot water as needed to maintain a brothy consistency.
5. Add the diced potato and sliced okra; continue simmering until soft, about 12–15 minutes. Taste and adjust with more salt and a pinch of black pepper.
6. Whip the soaked fenugreek seeds with ice-cold water, a squeeze of lemon juice, and a pinch of salt until a pale, fluffy foam forms.
7. If using a stone pot, heat it thoroughly, melt a small spoon of ghee in it, then ladle in the bubbling stew.
8. Top the center with a spoonful of sahawiq and crown with the whipped foam made from fenugreek seeds. Serve immediately while vigorously simmering.

Serving and enjoyment

Present the pot at the table and eat communally, scooping from the edges toward the center so the hot broth gently cooks the toppings with each bite. Add more sahawiq for brightness or stir in extra foam to mellow the heat. It’s customary to use bread as your utensil and to share from one vessel—just be careful, the pot retains heat.

Chef’s tips

• Brighten the final flavor with a few extra drops of lemon juice right before serving.
• For a richer mouthfeel, finish with a small knob of ghee.
• Prefer a milder bowl? Reduce the amount of green chili in the sahawiq.
• Reheat leftovers by simmering gently for 5 minutes, and whip fresh foam from new fenugreek seeds for the signature topping.