Yemeni Fahsa
Fahsa is a vibrant and flavorful Yemeni stew, often prepared in a traditional stone pot called a 'madra'. It typically features tender lamb or beef, simmered with aromatic spices, tomatoes, onions, and garlic, and is famously topped with a frothy fenugreek mixture (hulba).
🧂 Ingredients
- 1 lb Lamb(bone-in, cut into 1-inch pieces)
- 2 tbsp Vegetable oil
- 1 medium Onion(diced)
- 4 cloves Garlic(minced)
- 1 small Jalapeño(minced, seeds removed for less heat)
- 2 tbsp Tomato paste
- 1 cup Diced tomatoes
- 3 cups Water(divided)
- 1 tsp Salt(or to taste)
- 1 tsp Yemeni Hawayij spice mix(or substitute with cumin, coriander, turmeric, cardamom, and black pepper)
- 0.25 cup Cilantro(chopped)
- 0.25 cup Fenugreek seeds(soaked in 1 cup water for at least 3 hours)
- 2 tbsp Green onions(finely chopped, for hulba)
- 2 tbsp Parsley(finely chopped, for hulba)
👨🍳 Instructions
- 1
Sear the lamb: Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb pieces and sear them on all sides until browned. Remove the lamb and set aside.
- 2
Sauté aromatics: In the same pot, add the diced onion and sauté until softened and lightly browned, about 5-7 minutes. Add the minced garlic and jalapeño and cook for another minute until fragrant.
- 3
Build the stew base: Stir in the tomato paste and cook for 1-2 minutes. Add the diced tomatoes and cook until they begin to break down. Return the seared lamb to the pot. Add 2 cups of water, salt, and the Hawayij spice mix (or substitute spices). Bring to a simmer, then reduce heat, cover, and cook for 45-60 minutes, or until the lamb is tender.
- 4
Prepare the Hulba (Fenugreek Foam): Drain the soaked fenugreek seeds. In a blender or food processor, combine the drained fenugreek, chopped cilantro, and green onions. Add a little water if needed to create a smooth paste.
- 5
Finish the Fahsa: Once the lamb is tender, add the remaining 1 cup of water to the stew. Bring to a simmer. Using an electric mixer, whip the fenugreek mixture until it becomes light and frothy. Stir the chopped parsley into the hulba.
- 6
Serve: Ladle the hot fahsa into serving bowls. Top generously with the frothy hulba mixture. Serve immediately with Yemeni flatbread (like lahoh or malawach) for dipping.
💡 Pro Tips
- ✓Traditionally, fahsa is cooked in a 'madra,' a stone pot that retains heat exceptionally well. A heavy Dutch oven or cast-iron pot is a good alternative.
- ✓The quality of the fenugreek foam is key to authentic fahsa. Ensure it's well-whipped and frothy.
- ✓Hawayij is a Yemeni spice blend that adds a unique aroma. If unavailable, a mix of cumin, coriander, turmeric, cardamom, and black pepper can be used.
🔄 Variations
- Beef or goat meat can be used instead of lamb.
- Some recipes include a small amount of red chili sauce for added heat.