Lamb Stew (Yemeni Saltah)

Saltah is a traditional Yemeni soup that consists of broth with meat and/or vegetables and that is topped with a fenugreek froth called hilbeh. The word saltah is derived from salatah meaning composition of vegetables, known internationally as salad. The term salatah probably arrived in Yemen with the Turkish troops during their many invasions of the country. There are different versions about the origin of the saltah recipe, but the most common is that it was first created in the idamat, a common charitable home during the Ottoman Empire. This soup used to be made with leftover food donated by wealthy families or mosques. These leftovers were mixed and heated in stone pots over fire for a long time. Although each region has its version, saltah is still considered by many to be the national dish of Yemen.

1 lb lamb stew, cut into pieces
3 cloves garlic, crushed
½ onion, chopped
½ green hot pepper, chopped
½ tsp. ground cumin
½ tsp. ground coriander
¼ tsp. turmeric
2 eggs, beaten
6 Tbsp. rice, cooked
2-3 Tbsp. hulba
kosher or sea salt
vegetable oil

In a pressure cooker, sauté garlic, onion and hot pepper in a little oil until the onion is translucent.

Add cumin, coriander, turmeric and salt. Add the lamb to the onion mixture. Brown the meat for 5 minutes.

Add about 5 cups (1.25 L) of water to the mixture and lock the pressure cooker. Bring the cooker up to pressure, and reduce heat to low/medium to keep the pressure steady. Cook for about 40 minutes. The meat should be tender and break easily.

Pour the meat stew in a stone pot (haradha) or a cast iron skillet. Add the rice and cook until bubbly. At that time, add the beaten eggs, then a few spoonfuls of whipped hulba and serve hot with Yemeni flat bread or pita.

Cook's Notes: It is also possible to cook the meat in a Dutch oven for 1h30 to 2 hours, or until meat is tender. Remove from heat and open the pressure cooker after reducing the pressure under water or by waiting for the cooker to cool off. Break the meat into small pieces with a fork. The consistency should be similar to a thick soup. If there is not enough stock, add a little water.