Muffins recipes

National dish of Yemen

flag of Yemen

  • Independence: 22. 5. 1990
  • Capital: Sana'a
  • Official language: Arabic
  • Population: 23 833 000
  • Area: 527 829 km2
  • International code: YE
  • Currency: Yemeni rial (YER)
map of Yemen



  • 1/4 cup vegetable oil
  • 1 lb ground beef or 1 lb ground lamb
  • 2 onions, chopped
  • 4 yukon gold potatoes, peeled and diced into
  • 1/2 inch cubes
  • 2 tomatoes, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 5 cups beef broth
  • 2 large eggs, beaten
  • 2 tablespoons cilantro leaves, finely chopped
  • 2 tablespoons fenugreek seeds, paste (hulbah, and 2 tbsp zhug)
Saltah is national food (dish) of Yemen


Heat oil in 3 quart saucepan over medium heat. Add meat and onions; cook, stirring often for 10 minutes. Add potatoes, tomatoes, salt, pepper and broth. Bring to boil on high heat, reduce heat to medium-low and simmer 1 hour or until meat and potatoes are well cooked, adding water if necessary. Stir in eggs and cilantro. Cook 2 more minutes, remove from heat and stir in zhug and hulbah. Zhug is a middle eastern pesto and hulbah in fenugreek paste. Purchase them in Middle Eastern grocery stores.


Saltah is considered the national dish, and widely eaten in Yemen. It is mainly served for lunch. The base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq or sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with Yemeni flat bread, which serves as a utensil to scoop up the food. It is believed that saltah originated in Sana'a and its history dates back 1,000 years.

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