Yemeni Saltah (سلتة) is one of Yemen’s most iconic comfort foods

It’s traditionally served piping hot and features a rich meat-based broth topped with fenugreek hilbeh, vegetables, and sometimes eggs or meat.

🇾🇪 Yemeni Saltah

Serves: 4
Prep: 20 minutes
Cooking: 45–60 minutes

🥘 Ingredients

For the stew

  • 500 g lamb or beef, cut into small pieces
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 potatoes, diced
  • 2 cloves garlic, minced
  • 1 green chili, chopped
  • 1 tablespoon tomato paste
  • 4 cups beef or lamb stock
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon coriander
  • Salt to taste
  • 2 tablespoons oil

For the Hilbeh (fenugreek foam)

  • 2 tablespoons fenugreek seeds
  • ½ cup water
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 small green chili, finely chopped
  • Pinch of salt

Optional toppings

  • 2 eggs
  • Fresh cilantro
  • Zhug (Yemeni green chili sauce)
  • Small pieces of lamb

👨‍🍳 How to Make It

1. Prepare the hilbeh
Soak the fenugreek seeds in water for several hours or overnight. Drain and rinse well.

Add fresh water and whip the fenugreek vigorously until it becomes light, airy, and slightly foamy. Mix in cilantro, chili, and a little salt.

2. Cook the meat
Heat oil in a heavy pot. Add the onion and cook for 4–5 minutes. Add garlic and meat, then brown the meat lightly.

3. Build the stew
Add tomatoes, tomato paste, potatoes, chili, cumin, coriander, black pepper, and salt. Stir for a few minutes.

Pour in the stock. Cover and simmer for 35–45 minutes, until the meat and potatoes are tender.

4. Add eggs (optional)
Crack the eggs directly into the hot stew during the last few minutes and let them cook until set.

5. Finish the Saltah
Traditionally, Saltah is served in a very hot stone or metal bowl. Ladle the stew into the bowl and generously spoon the foamy hilbeh over the top.

Add fresh cilantro and zhug for extra heat. 🌶️

⭐ The secret to great Saltah

The hilbeh is the signature. Don't skip the vigorous whipping—it should become light and foamy rather than simply being a fenugreek paste.

Serve immediately with Yemeni flatbread (malawah or lahoh) for dipping. 🇾🇪❤️

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