Saltah Sana’aniyah (Yemen’s Bubbling Stone-Pot Spiced Stew with Whipped Hulba Fenugreek Foam) – Authentic Yemen Recipe

Ingredients for Saltah Sana’aniyah (Yemen’s Bubbling Stone-Pot Spiced Stew with Whipped Hulba Fenugreek Foam) (4 Servings)

• 1.25 lbs (or 2.5 cups) spiced minced beef or lamb (or chickpeas & lentils), prepped into bite-sized pieces
• 1.5 cups tender potatoes and scrambled egg base, washed and trimmed
• 1 cup airy whipped fenugreek-cilantro-garlic foam (hulba) and warm flatbread
• 1 medium onion and 3 cloves garlic, finely minced with Yemeni hawaij spice (cumin
• 1.5 tbsp traditional Yemen seasoning (coriander, turmeric, black pepper), garlic, green chili, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown spiced minced beef or lamb (or chickpeas & lentils) for 5 minutes.
2. Add minced onion, garlic, Yemeni hawaij spice (cumin, and coriander, turmeric, black pepper), garlic, green chili, cilantro, stirring for 2 minutes until deeply aromatic.
3. Add tender potatoes and scrambled egg base and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in airy whipped fenugreek-cilantro-garlic foam (hulba) and warm flatbread right before serving warm.