Saltah Maraq

Introduction

Saltah Maraq is a traditional Yemeni dish that has been a staple in Yemeni households for centuries. This hearty and flavorful stew is often served as a comforting family meal, especially on colder days. The origins of Saltah Maraq can be traced back to the ancient kitchens of Yemen, where ingredients native to the region were lovingly combined to create this culinary delight. Over the years, it has evolved, but its essence and traditional preparation remain cherished by those who continue to cook it today.

Ingredients

• Lamb - 500g, cubed
• Onion - 1 large, finely chopped
• Garlic - 4 cloves, minced
• Tomato - 2 large, chopped
• Potato - 1 large, cubed
• Carrot - 2 medium, sliced
• Okra - 100g, sliced
• Green Pepper - 1, sliced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Vegetable Oil - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Water - 4 cups
• Yeast base or Hawaij spice mix - optional, for garnish

Preparation

Before starting the cooking process, it is important to have all the ingredients ready. Start by washing and preparing the vegetables. Cut the lamb into cubes if not already cubed and set aside. Chop the onion, tomato, and potato. Mince the garlic and slice the carrot, okra, and green pepper. Having everything ready in place eases the entire cooking process.

Browning the Lamb

In a large pot, heat the vegetable oil over medium heat. Add the lamb cubes and season with salt and black pepper. Allow the lamb to brown on all sides. This process should take about 5-7 minutes. Browning adds a deep flavor to the lamb and thus enhances the overall taste of the Saltah Maraq.

Sautéing the Aromatics

Once the lamb is browned, add the chopped onion and garlic to the pot. Sauté until the onion becomes translucent and soft. This will take about 2-3 minutes. Sautéing the aromatics releases their natural flavors and creates a beautiful base for the stew.

Building the Broth

Add the chopped tomato and cook until they soften. Stir in the cumin, coriander, and turmeric. Mix well to coat the vegetables and lamb with the spices. Pour in the water and bring it to a simmer. Cover the pot and let it cook for about 45 minutes or until the lamb is tender. Adjust the seasoning with salt and black pepper if needed.

Adding Vegetables

Once the lamb is tender, add the potato cubes, carrot slices, okra, and green pepper to the pot. Stir well and allow the stew to simmer for another 25-30 minutes, until the vegetables are cooked through and tender. Be careful not to overcook them to maintain their shape and texture.

Final Touches

As a final touch, you can garnish the stew with yeast base or Hawaij spice mix. These are optional yet traditional garnishes that lend an authentic Yemenite finish to the dish.

Serving Suggestions

Saltah Maraq is typically served hot and can be enjoyed on its own or accompanied by Yemeni style flatbread. Sharing it with family and friends enhances the eating experience, aligning with Yemen's strong cultural emphasis on communal meals. Encourage guests to dip their flatbreads into the warm stew and savor the hearty flavors with every bite.