🇾🇪 Yemen
Fahsa
Saltah'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.
🔪 Prep: 15 min🔥 Cook: 100 min📈 Difficulty: Medium
Cooking for
4 people
✨ What makes it special
Slow-boiled lamb shredded by hand into the reduced broth, whipped hulba and sahawiq on top, stone bowl obligatory.
Ingredients
- 600 glamb shanks or brisket
- 2 tbspfenugreek seeds, soaked overnight
- 1 tsphawaij
- 4 garlic cloves
- 2 tomatoes, grated
- 1 bunchcoriander and green chili (sahawiq)
- 1 onion
Method
- 1
Boil the lamb with onion and hawaij until it falls apart, then reduce the broth until it clings.
- 2
Shred the meat by hand back into the pot with garlic and tomato and let it bubble hard.
- 3
Whip the soaked fenugreek with iced water until white and cloud-light.
- 4
Pound the sahawiq, slide it with the hulba over the boiling stew.
- 5
Serve in the stone madara, still erupting, with hot bread for spoons.
🍽 On your table
How this dish looks served for 4