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Yemeni Saltah
Saltah is considered the national dish of Yemen. It's a hearty and flavorful stew typically made with lamb or beef, vegetables, and a rich broth, often thickened with fenugreek and served with a dollop of spicy herb sauce called 'sahawiq'.
đ§ Ingredienser
- 500 g Lamb shoulder or beef cubes
- 2 tbsp Vegetable oil or ghee
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 2 medium Tomatoes, diced
- 1-2 Green chilies, chopped (optional)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1.5 tsp Salt
- 5 cups Water or beef stock
- 4 tbsp Ground fenugreek powder
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh parsley, chopped
đšâđł Instruktioner
- 1
In a large pot or Dutch oven, heat vegetable oil or ghee over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and chopped green chilies (if using) and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes, ground cumin, ground coriander, turmeric, and salt. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 4
Add the lamb or beef cubes to the pot and brown them on all sides, about 5-7 minutes.
- 5
Pour in the water or beef stock, bring to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meat is tender.
- 6
While the stew simmers, prepare the fenugreek paste. In a small bowl, combine the ground fenugreek powder with 1/4 cup of cold water. Let it sit for at least 1 hour (or up to 4 hours), then drain any excess water. Whip the fenugreek vigorously with a whisk or electric mixer until it becomes pale white and frothy.
- 7
In a separate small bowl, combine the chopped cilantro and parsley.
- 8
Once the meat is tender, stir the whipped fenugreek paste and chopped herbs into the stew. Simmer for another 5-10 minutes, allowing the flavors to meld and the stew to thicken slightly.
- 9
Serve the Saltah piping hot, traditionally in a stone pot, with Yemeni flatbread (khubz).
đĄ Proffstips
- âFor a richer flavor, marinate the meat overnight with the spices.
- âAdjust the amount of green chilies to your spice preference.
- âIf the stew is too thin, simmer uncovered for a bit longer to reduce.
- âIf you don't have fenugreek, you can omit it, but it's a key ingredient for authentic flavor and texture.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use chicken thighs or other cuts of beef instead of lamb.
- Add other vegetables like potatoes or okra to the stew.
- Serve with a side of sahawiq (Yemeni hot sauce) for extra spice.