Hearty Yemeni Meat Stew (Print Version)

A savory Yemeni dish featuring tender meat, spiced broth, fenugreek foam, and soft flatbread layers.

# What You'll Need:

→ Meat and Base

01 - 1.1 lbs beef or lamb, cut into 3/4-inch cubes
02 - 2 tablespoons 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 teaspoon ground cumin
11 - 1/2 teaspoon ground coriander
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon ground turmeric
14 - 1/2 teaspoon ground fenugreek
15 - 1 teaspoon salt, or to taste

→ Fenugreek Topping (Hulbah)

16 - 2 tablespoons ground fenugreek seeds
17 - 1/3 cup water, plus additional 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

# How To:

01 - Heat vegetable oil in a large pot over medium heat. Sauté onions until golden. Add garlic, chili, and meat; brown the meat on all sides. Stir in tomatoes, potato, carrot, and spices including cumin, coriander, black pepper, turmeric, ground fenugreek, and salt. Cook for 5 minutes, stirring occasionally.
02 - Pour in water or beef broth and bring to a boil. Reduce heat to low, cover, and simmer gently for 1 to 1.5 hours until meat is tender and vegetables soften.
03 - Soak ground fenugreek seeds in cold water for one hour, then drain excess liquid. Whisk vigorously until a light, fluffy foam forms. Fold in diced tomato, cilantro, minced chili, lemon juice, and a pinch of salt. Set aside.
04 - Tear flatbread into bite-sized pieces and place them at the bottom of serving bowls. Ladle hot stew over the bread, ensuring it is soaked but not submerged. Spoon a generous layer of the fenugreek foam on top.
05 - Serve immediately while hot, allowing diners to mix layers to their preference.

# Expert Tips:

01 -
  • The hulbah creates this magical whipped cloud that transforms simple meat stew into something almost ethereal and deeply satisfying.
  • It's a one-pot meal that feeds four people and actually tastes better when you're cooking for someone else, like the warmth somehow multiplies.
  • You get to eat with your hands, tear bread, mix layers—it's interactive and joyful in a way that feels forgotten in modern cooking.
02 -
  • The hulbah foam will collapse if you let it sit too long before serving, so whip it last and get it into bowls within minutes.
  • Don't skip the soaking step for the fenugreek—it's what transforms a bitter powder into something delicate and almost sweet.
  • If your stew tastes too heavy or flat, it's usually because the spices needed more time to develop, so next time start them earlier in the cooking.
03 -
  • Make the hulbah last because it's best eaten fresh—whipping it right before serving keeps it light and airy instead of settling into the stew.
  • If your hulbah won't fluff up, the fenugreek might be old or stored in heat; fresh fenugreek whips faster and higher than stale powder.
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