Saltah is considered the national dish of Yemen and is beloved for its rich, comforting layers of meat broth, vegetables, spices, and its famous hilbeh (fenugreek foam). It’s a warm, nourishing stew traditionally served bubbling hot in a clay pot and eaten with Yemeni flatbread. If you’re looking for a truly authentic taste of Yemen, this Saltah recipe is the perfect place to start.

What Is Saltah?

Saltah is a hearty Yemeni stew made with:

• A base of meat broth (marag)

• A vegetable mix (potatoes, tomatoes, onions)

• Aromatic Yemeni spices

• Topped with hilbeh (whipped fenugreek paste) and zhug (spicy chili sauce)

It is served with mulawah or khubz (Yemeni bread), making it one of the most iconic dishes in Yemeni cuisine.

Ingredients for Authentic Yemeni Saltah

For the Stew

• 2 tbsp oil or ghee

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 large tomato, chopped

• 1 small potato, diced

• 250 g (½ lb) minced beef or lamb (optional – many versions are vegetarian)

• 2 cups meat broth or water

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp coriander

• Salt and pepper to taste

For the Hilbeh (Fenugreek Foam)

• 1 tbsp fenugreek seeds

• ½ cup water (for soaking)

• 1 small garlic clove

• 1 chili (optional)

• 1 tbsp chopped cilantro

• Salt to taste

Optional Toppings

• Zhug (Yemeni green chili sauce)

• Fresh cilantro

• Chili flakes

How to Make Saltah (Step-by-Step)

1. Prepare the Hilbeh

1. Soak fenugreek seeds in water overnight.

2. Drain, then whip with fresh water until light and frothy.

3. Blend in garlic, chili, cilantro, and salt.

4. Set aside in the fridge.

2. Start the Stew Base

1. Heat oil or ghee in a pot.

2. Add onions and sauté until golden.

3. Add garlic and stir for 30 seconds.

4. Add tomatoes and cook until soft.

5. Add potatoes and cook for 3 minutes.

3. Add Meat & Spices

• Add minced meat (if using) and cook until browned.

• Stir in turmeric, cumin, coriander, salt, and pepper.

4. Add Broth

• Pour in broth and bring to a gentle boil.

• Simmer for 15–20 minutes until potatoes are soft and stew thickens.

5. Serve Yemeni Style

Saltah is traditionally served in a hot clay bowl.

• Add the hot stew to the bowl.

• Top with a generous dollop of hilbeh.

• Add a spoonful of zhug for spice.

6. Eat With Bread

Yemenis scoop Saltah using mulawah or khubz instead of spoons—highly recommended!

Tips for the Best Saltah

• Use homemade broth for deeper flavor.

• The hilbeh should be light and airy—whip it well.

• For extra richness, replace oil with samna (Yemeni clarified butter).

• Add more chilies if you like it spicy.