Yemeni Highlands & Hadhrami
Saltah
Yemen's bubbling national dish: a meat-and-vegetable stew (maraq) crowned with a molten layer of whipped fenugreek froth (hulba) and fiery green sahawiq, served volcanically hot in a stone bowl with fresh bread to scoop.
1 hr 15 min · Serves 4 · Medium
4
Ingredients
Base
Finish
Serve
Method
Start cooking mode- Prep 30 min · Cook 45 min · 75 min total
- medium
- 1
Soak ground fenugreek and whip it with water/lemon into a light, airy froth (hulba).
- 2
Simmer a meat-and-vegetable maraq in a stone/clay bowl until bubbling hot.
- 3
Top the bubbling stew with hulba froth and sahawiq; serve molten with bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
