Saltah

Ingredients

• 1 lb beef or lamb, cubed
• 2 onions, chopped
• 3 tomatoes, chopped
• 3 cloves garlic, minced
• 1 tsp hawaij spice blend
• 1/2 cup fenugreek seeds, soaked and blended into a foam (hilbeh)
• 2 green chilies
• 3 tbsp oil
• Cooked rice or flatbread, for serving
• Salt, to taste

Instructions

1. 1Brown the meat with onions and garlic in oil, then add tomatoes and hawaij spice.
2. 2Add water to cover and simmer until the meat is tender, about 30-35 minutes, to make a thick stew (marag).
3. 3Meanwhile, soak fenugreek seeds in water for several hours, then blend with garlic and green chilies and whip vigorously until it becomes a foamy, light paste (hilbeh).
4. 4Ladle the hot meat stew into a hot stone or cast-iron bowl.
5. 5Top the stew generously with the fenugreek foam, which should sizzle slightly on contact.
6. 6Serve immediately, very hot, with flatbread or rice for scooping.

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