Photograph of the finished Saltah Yemeni

Middle East · Thịt hầm bọt cỏ cà ri trứng khoai

Saltah Yemeni

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

What to get ready

  • Photograph of Lamb Lamb 3.1 lb
  • Photograph of Fenugreek seeds Fenugreek seeds 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Chilli Chilli 16
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 24 leaves
  • Photograph of Herbs Herbs 4.2 oz

Method

  1. 1 Simmer the lamb for 2 hours, then add the potato cubes and chopped tomatoes and cook for another 20 minutes.
  2. 2 This version has eggs and mashed potatoes added to the pot, which is different from the saltah version which only has meat and foam.
  3. 3 Soak fenugreek seeds for 4 hours, then whisk with cold water for 10 minutes until a white hulba foam is formed.
  4. 4 Crack the eggs into the boiling clay pot and whisk vigorously until the eggs break into strands in the broth.
  5. 5 Grind the chilies, garlic, and tomatoes to make a separate sahawiq sauce.
  6. 6 Spread hulba foam over the hot earthenware pot, then pour sahawiq over it and serve with thin bread.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: simmer under high pressure for 45 minutes, then release the pressure naturally; add the potatoes after opening the lid.

Start cooking