Hearty Yemeni Meat Stew (Print)

A spiced Yemeni meat stew topped with whipped fenugreek foam and layered flatbread for comfort.

# Components:

→ Meat and Base

01 - 1.1 lb beef or lamb, cut into 3/4-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 medium tomatoes, chopped
06 - 1 green chili, finely chopped (optional)
07 - 1 medium potato, cubed
08 - 1 medium carrot, diced
09 - 4 cups water or beef broth
10 - 1/2 tsp ground cumin
11 - 1/2 tsp ground coriander
12 - 1/2 tsp ground black pepper
13 - 1 tsp ground turmeric
14 - 1/2 tsp ground fenugreek
15 - 1 tsp salt, or to taste

→ Fenugreek Topping (Hulbah)

16 - 2 tbsp ground fenugreek seeds
17 - 1/3 cup water (plus more for soaking)
18 - 1 small tomato, finely diced
19 - 1 small bunch cilantro, chopped
20 - 1 green chili, minced (optional)
21 - Juice of 1/2 lemon
22 - Pinch of salt

→ Bread Layer

23 - 2 large Yemeni flatbreads (malawah or lahoh) or substitute pita

# Directions:

01 - Heat oil in a large pot over medium heat. Sauté onions until golden. Add garlic, chili, and meat cubes; brown all sides. Stir in tomatoes, potato, carrot, cumin, coriander, black pepper, turmeric, fenugreek, and salt. Cook for 5 minutes, stirring occasionally. Add water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 60 to 90 minutes until meat is tender and vegetables are soft.
02 - Soak ground fenugreek seeds in cold water for 1 hour. Drain and discard excess water. Whisk soaked fenugreek vigorously until light, fluffy foam forms. Fold in diced tomato, cilantro, chili, lemon juice, and a pinch of salt. Set aside.
03 - Tear flatbread into bite-sized pieces and spread in serving bowls. Ladle hot meat stew over the bread, allowing bread to soak but not be submerged. Spoon generous layer of hulbah (fenugreek foam) on top.
04 - Serve immediately while hot, encouraging diners to mix layers before eating.

# Chef Secrets:

01 -
  • The fenugreek foam adds a creamy, tangy lift without any dairy, transforming the entire dish with just a few spoonfuls.
  • Layering hot stew over torn bread creates a textural contrast that soaks up flavor while staying just intact enough to scoop.
  • Its deeply satisfying without being heavy, warming you from the inside with spices that build rather than overwhelm.
  • Once you nail the hulbah, youll want to put it on everything from rice to roasted vegetables.
02 -
  • The fenugreek foam only happens if you whisk it hard and long enough, it took me three tries before I realized I was giving up too soon.
  • Dont skip browning the meat, that caramelization adds depth you cant get from just simmering.
  • If the stew looks too thin after simmering, uncover it and let it reduce for 10 minutes, the broth should coat a spoon lightly.
  • The bread should be torn right before serving, if it sits too long in the broth it turns to mush instead of staying pleasantly soaked.
03 -
  • If the hulbah wont foam, make sure the fenugreek was soaked long enough and that you drained it well, too much water prevents it from whipping properly.
  • Add a spoonful of zhug or hot sauce to each bowl if you want extra heat, it cuts through the richness and wakes up the whole dish.
  • Use a traditional Yemeni stone pot if you have one, it holds heat beautifully and makes the presentation feel special.
  • Dont be afraid to taste and adjust the spices halfway through simmering, every batch of spices is a little different and your stew should taste alive.
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