Saltah
Dinner · Yemeni · Ready in 65 min · Serves 2
Yemeni spicy meat and vegetable stew with aromatic fenugreek and zhug, a warming and complex dish that embodies Yemeni flavors.
Per serving
- Calories
- 400
- Protein
- 20 g
- Carbs
- 32 g
- Fat
- 20 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron37%
- Vitamin D1%
- B12161%
- Zinc95%
- Magnesium28%
- Omega-316%
- Calcium14%
- Potassium24%
- Vitamin C125%
- Vitamin A86%
- Riboflavin42%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 350 g Ground beef
- 150 g Fenugreek leaves, fresh
- 200 g Tomatoes, crushed
- 120 g Onions, diced
- 10 g Garlic, minced
- 10 g Ginger, minced
- 50 g Clarified butter (ghee)
- 80 g Cilantro (for zhug)
- 15 g Hot peppers, minced
Method
- 1
Heat ghee in a large pot. Sauté diced onions, minced garlic, and ginger until fragrant. Add ground beef and brown well, breaking up clumps.
- 2
Stir in crushed tomatoes and bring to a simmer. Add fresh fenugreek leaves and minced hot peppers. Simmer uncovered for 25-30 minutes until stew thickens.
- 3
While stew cooks, blend cilantro with water, garlic, and a pinch of salt to create a bright green sauce. Zhug can be made in batches as needed.
- 4
Taste and adjust spice level. Serve saltah in bowls with a dollop of zhug on top. The fresh cilantro sauce cools and balances the spicy, aromatic stew.
