Fahsa
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The Tale of Fahsa
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Fahsa, a spicy, frothy meat stew often topped with hilbeh (fenugreek foam), is especially associated with Yemen's Ta'izz region and is traditionally served bubbling hot at the table in its own clay pot. It remains one of Yemen's most beloved comfort dishes.
Ingredients
Scale:· 4 servings
- 1.5 lbs lamb, cubed
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 tsp hawaij spice blend
- 1 tbsp tomato paste
- 1/2 cup fenugreek seeds, soaked and whipped into a foam (hilbeh)
- 2 green chilies, chopped
- 3 tbsp oil
- Salt, to taste
Instructions
- 1Brown the lamb with onions and garlic in oil, then stir in hawaij spice and tomato paste.
- 2Add water to cover and simmer until the lamb is very tender and shreddable, about 40 minutes.
- 3Shred the meat slightly in the rich, spiced broth.
- 4Whip the soaked fenugreek seeds with garlic and green chilies until foamy (hilbeh).
- 5Ladle the hot lamb stew into a very hot stone or cast-iron bowl so it continues sizzling.
- 6Top generously with the fenugreek foam and serve immediately with flatbread.
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