Fahsa — country by country
Yemen's shredded-lamb stew, served volcanic in stone under a cap of fenugreek foam.
Every country brings its own touch. Here's how they differ.
🇾🇪 Yemen
⏱ 115 minSaltah's meatier sibling from Sana'a's old-city lunchrooms: lamb pulled into threads in its own rich broth, still boiling when it lands on the table.
✨ What makes it special
Slow-boiled lamb shredded by hand into the reduced broth, whipped hulba and sahawiq on top, stone bowl obligatory.