Photograph of the finished Fahsa Yemeni

Middle East · Thịt cừu hầm cay đá nóng Fahsa

Fahsa Yemeni

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Fenugreek seeds Fenugreek seeds 2.8 oz
  • Photograph of Chilli Chilli 16
  • Photograph of Tomato Tomato 12
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Lime Lime 4
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 24 leaves
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Simmer the lamb with bone for 2 hours and 30 minutes until the meat is tender and the broth is thick and rich.
  2. 2 Tear the meat into shreds and add it to the concentrated broth.
  3. 3 Soak fenugreek seeds for 4 hours, then whisk vigorously with cold water for 10 minutes until a white hulba foam is formed.
  4. 4 Beating fenugreek until it becomes a frothy paste is the entirety of fahsa; without beating it, you'll only get bitter water.
  5. 5 Grind chili peppers, garlic, and tomatoes with lime to make sahawiq sauce.
  6. 6 Heat an earthenware pot over high heat, then add the meat, cover with hulba foam, and drizzle with sahawiq.

With an appliance

  • Pressure cooker 2 hr

    Replace step 1: simmer under high pressure for 55 minutes, then release the pressure naturally and concentrate the broth for 15 minutes.

Start cooking