How to make Yemeni Fahsa Saltah

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.

Place pressure cooker on medium heat and sauté garlic, onion, and chili pepper in oil until garlic browns and onion is translucent.

Add cumin, coriander, turmeric, and salt.

Clean beef thoroughly and add to onion mixture. Brown the meat for 5 minutes.

Add water to the mixture and seal the pressure cooker. Let cook for about 30 minutes on medium heat until meat is tender and breaks apart easily.

Remove from heat and remove top of the pressure cooker after cooling slightly. Break the meat apart with a fork.

The consistency of the broth should be similar to a slightly thick soup; if there is not sufficient broth, you may add extra water.

Pour the meat stew into a stone cookware and heat until bubbling.

Add a few dollops of whipped hulba and serve piping hot with a side of fresh bread.

Cooking Techniques

Equipment Needed

Spice Level: