Yemeni Saltah Recipe – Ingredients and Cooking Method

Yemeni Saltah Recipe – Ingredients and Cooking Method

Yemeni Saltah is one of the most famous and popular dishes in Yemen. It’s made from meat and vegetables and has an incredibly delicious flavor. In addition to its great taste, Saltah offers numerous nutritional benefits, being rich in proteins, minerals, and vitamins.

Here’s a detailed recipe for preparing Yemeni Saltah.

Ingredients for Yemeni Saltah

Fenugreek Ingredients:

• 2 tablespoons of fenugreek
• A small amount of water

Meat and Broth Ingredients:

• 500 grams of meat, cut into cubes
• 2 potatoes, peeled and cut into cubes
• 2 tablespoons of cooking oil
• Salt to taste
• 2 green peppers, chopped into small pieces
• 4 cloves of garlic, minced
• 1½ tablespoons of meat seasoning
• 1 large onion, chopped into small pieces
• 2 tomatoes, chopped into small pieces

Kushna Ingredients (Topping):

• 1 bunch of green onions or leeks (you can also use parsley or cilantro if you prefer)
• 1 green pepper
• A little dried red pepper
• ½ teaspoon cumin
• 1 small teaspoon of salt

Cooking Method for Yemeni Saltah

1. Preparing the Fenugreek:

   • Soak 2 tablespoons of fenugreek in water for about 1 to 3 hours.

2. Preparing the Meat:

   • Heat a small amount of oil in a pan and add half the chopped onion, 2 minced garlic cloves, and 1 green pepper. Cook until the onions turn golden.
   • Add the meat to the pan and stir until it begins to cook.
   • Add the potatoes and stir with the meat, then add salt and meat seasoning.
   • Pour hot water into the mixture and cook in a pressure cooker for about 20 minutes until the meat is tender. After cooking, leave it in the main pot for an additional hour.

3. Preparing the Kushna (Topping):

   • In another pan, sauté the remaining onion and green pepper in oil.
   • Add the remaining garlic and stir for about 10 minutes.
   • Add the tomatoes and salt, and cook for about 15 minutes. If needed, add hot water to prevent the tomatoes and onions from burning.
   • Drain the soaked fenugreek and whisk it until it becomes smooth and white in color.
   • Blend the kushna ingredients in a blender with a small amount of water, and then transfer the mixture to a bowl.
   • Add this mixture to the fenugreek until it turns light green.

4. Final Steps:

   • Once the meat is cooked, shred it into smaller pieces.
   • Place the shredded meat on a plate with the potatoes and add a small amount of kushna and broth. Optionally, you can add rice on top.
   • Pour the prepared fenugreek mixture over the meat and heat everything on the stove until it starts to boil.

Now your delicious Yemeni Saltah is ready to be served! Enjoy!