Name: Saltah: A Traditional Yemeni Dish
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Yemeni
Ingredients: For the stew: 1 lb lamb (or beef), cut into chunks (you can also use chicken) 1 onion, finely chopped 2 tomatoes, chopped 2-3 medium potatoes, peeled and cubed 2 carrots, peeled and chopped 1 zucchini, chopped 1 tablespoon tomato paste 4 cups beef or chicken broth 2 tablespoons vegetable oil 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon turmeric 1 teaspoon cinnamon Salt and pepper, to taste For the hilbeh (fenugreek paste): 1 tablespoon fenugreek seeds 1-2 cloves garlic, minced 1/4 cup olive oil 1/4 cup water 1 tablespoon tahini (optional, for a creamier texture) 1/2 teaspoon chili flakes (optional, for heat) For serving: Flatbread (for dipping) Fresh cilantro (optional, for garnish)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Saltah is an aromatic, spicy, and comforting dish that’s perfect for anyone who enjoys savory stews packed with flavor. The combination of tender meat, vegetables, and the unique taste of hilbeh makes this dish unlike anything else. It’s a flavorful one-pot meal that comes together with a little patience, but the result is well worth the time. You can adjust the heat and spices according to your preference, making it as mild or spicy as you like. Whether you’re cooking it for a special occasion or just craving something hearty and satisfying, Saltah is a dish that will leave everyone at the table asking for seconds.

Ingredients

For the stew:

1 lb lamb (or beef), cut into chunks (you can also use chicken)
1 onion, finely chopped
2 tomatoes, chopped
2-3 medium potatoes, peeled and cubed
2 carrots, peeled and chopped
1 zucchini, chopped
1 tablespoon tomato paste
4 cups beef or chicken broth
2 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon cinnamon
Salt and pepper, to taste

For the hilbeh (fenugreek paste):

1 tablespoon fenugreek seeds
1-2 cloves garlic, minced
1/4 cup olive oil
1/4 cup water
1 tablespoon tahini (optional, for a creamier texture)
1/2 teaspoon chili flakes (optional, for heat)

For serving:

Flatbread (for dipping)
Fresh cilantro (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the hilbeh (fenugreek paste):

Start by making the hilbeh, as it needs some time to develop its flavors. Place the fenugreek seeds in a bowl with water and let them soak for about 4 hours or overnight. After soaking, drain the seeds.
In a mortar and pestle, or using a small food processor, grind the soaked fenugreek seeds along with garlic until you have a smooth paste. Add a little water as necessary to help with the grinding.
Once the paste is smooth, add the olive oil, tahini (if using), and chili flakes (if desired). Mix well until it forms a creamy, thick paste. Set aside.

2. Cook the meat and vegetables:

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.
Add the lamb (or beef) chunks and brown the meat on all sides. This step helps build rich flavors.
Once the meat is browned, add the tomatoes and cook until softened, about 3-4 minutes. Stir in the tomato paste and cook for another minute.

3. Simmer the stew:

Add the chopped potatoes, carrots, and zucchini to the pot, followed by the cumin, coriander, turmeric, cinnamon, salt, and pepper. Stir everything together to coat the vegetables and meat with the spices.
Pour in the broth, and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the meat is tender and the vegetables are cooked through. Stir occasionally and check the liquid levels, adding more broth or water if needed.

4. Incorporate the hilbeh:

Once the stew is cooked, add the prepared hilbeh paste to the pot, stirring it into the stew. Let it simmer for another 10-15 minutes, allowing the flavors to meld together. The hilbeh will thicken the broth slightly and give the dish its signature taste.

5. Serve:

Serve the Saltah hot, garnished with fresh cilantro if desired. Pair it with fresh flatbread for dipping into the rich broth. Saltah is often eaten by tearing the flatbread into pieces and using it to scoop up the stew.

Servings and Timing

Servings: 4-6

Total time: 2 hours (including prep and cooking time)

Variations

Vegetarian Saltah: You can make a vegetarian version by replacing the meat with chickpeas or lentils and using vegetable broth. Add extra vegetables like bell peppers, spinach, or eggplant for a heartier dish.
Spicy Saltah: For an extra kick, increase the amount of chili flakes or add fresh chopped green chili peppers to the stew.
Chicken Saltah: Swap the lamb or beef for chicken thighs or breasts for a lighter version. Chicken cooks faster, so adjust the cooking time accordingly.

Storage/Reheating

Storage: Saltah can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to improve after a day or two.

Reheating: To reheat, warm the Saltah on the stove over low heat, adding a little water or broth if needed to bring the stew back to the right consistency.

FAQs

1. Can I use beef instead of lamb in Saltah?

Yes, beef works just as well in Saltah. You can use beef chunks or stew beef for the same hearty, flavorful result.

2. What is fenugreek and why is it important in Saltah?

Fenugreek is a spice commonly used in Yemeni and Middle Eastern cuisines. In Saltah, fenugreek seeds are ground into a paste (hilbeh), which gives the dish its unique and aromatic flavor. It also adds a slightly bitter and nutty taste.

3. Can I make Saltah without the hilbeh paste?

Hilbeh is the defining ingredient of Saltah, and while you can make the stew without it, you’ll be missing the dish’s signature flavor. If you absolutely can’t find fenugreek seeds, you can try substituting with other spices like cumin and coriander, but it won’t be the same.

4. Can I make Saltah in a slow cooker?

Yes, you can adapt Saltah for a slow cooker. After browning the meat and sautéing the onions and tomatoes, transfer everything to the slow cooker. Add the vegetables, spices, and broth, and cook on low for 6-8 hours, adding the hilbeh paste in the last 30 minutes of cooking.

5. Can I freeze Saltah?

Yes, you can freeze Saltah for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. To reheat, thaw it overnight in the refrigerator and reheat on the stove with a bit of water or broth.

6. Is Saltah typically served with rice?

Saltah is traditionally served with flatbread for dipping into the stew. However, you can also serve it with rice if you prefer, as the rich broth pairs well with the rice.

7. Can I use other vegetables in Saltah?

Yes! You can experiment with additional vegetables like bell peppers, tomatoes, or eggplant for a variation on the classic recipe. Just be mindful of the cooking time for the different vegetables.

8. How do I make the stew thicker?

If you want a thicker stew, you can add a bit of cornstarch mixed with water toward the end of cooking. Alternatively, let the stew simmer uncovered for longer to reduce and thicken naturally.

9. How do I make Saltah less spicy?

If you prefer a milder version, you can reduce the amount of chili flakes in the hilbeh paste and omit any fresh chilies. You can also balance the heat by adding more vegetables or a touch of sugar.

10. What is the difference between Saltah and other stews?

Saltah is distinguished by its use of fenugreek (hilbeh paste) and the specific combination of spices such as cumin, coriander, and cinnamon. While many stews use similar ingredients, the flavor profile of Saltah is unique due to the fenugreek’s earthy, bitter taste.

Conclusion

Saltah is a deeply flavorful, comforting dish that embodies the essence of Yemeni cuisine. With its rich broth, tender meat, and the signature taste of hilbeh, it’s a dish that’s perfect for gatherings, family meals, or any time you want a satisfying, hearty meal. Whether you’re new to Yemeni cuisine or already a fan, Saltah is a dish that’s sure to win over anyone who enjoys bold, aromatic flavors. Enjoy this traditional dish with a side of flatbread for an authentic experience!

Why You’ll Love This Recipe

Ingredients

Directions

1. Prepare the hilbeh (fenugreek paste):

2. Cook the meat and vegetables:

3. Simmer the stew:

4. Incorporate the hilbeh:

5. Serve:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use beef instead of lamb in Saltah?

2. What is fenugreek and why is it important in Saltah?

3. Can I make Saltah without the hilbeh paste?

4. Can I make Saltah in a slow cooker?

5. Can I freeze Saltah?

6. Is Saltah typically served with rice?

7. Can I use other vegetables in Saltah?

8. How do I make the stew thicker?

9. How do I make Saltah less spicy?

10. What is the difference between Saltah and other stews?

Conclusion

Saltah: A Traditional Yemeni Dish

Ingredients

Instructions

Notes

Nutrition