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

Saltah

Ingredients:

  • 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

Instructions:

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.

Info:

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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