Saltah recipe - How to make Yemeni Saltah - Sheba Yemeni Food & Recipes

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

fenugreek

🥗Healthier: spinach

💰Cheaper: mustard greens

Spinach provides a similar texture and is easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is still healthy.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more affordable and have a longer shelf life.

Chop onion, garlic, and green chili and sauté in oil over medium heat until onion and garlic are browned, about 7-10 minutes.

Add coriander, cumin, pepper and salt.

Add chopped tomatoes and cook in oil until the liquid from tomatoes has evaporated, and oil turns red, about 5 minutes.

Add okra, potatoes, and water. Cover and boil over medium heat until potatoes are soft and most of the liquid has evaporated, about 20-30 minutes.

Place the stewed vegetables in a stoneware pot on the stove. Make sure your pot is burner-safe and will not crack over high heat.

Break up vegetables into small pieces with a spoon. Add just enough water to make a broth, about 1 cup.

Add an extra pinch of salt and pepper to taste, and a few chopped green chilis on top of vegetables if desired. Also add as an option, 1 egg or beef broth.

Heat on medium heat until bubbling. Pour on prepared hulba and let sit for a few seconds before serving piping hot.

Cooking Techniques

Equipment Needed

Spice Level: