Imported from Instagram

Saltah (Yemeni Beef Stew)

Name: Saltah (Yemeni Beef Stew)
Prep time: 30 min
Cook time: 70 min
Total time: 1440 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 0.5 tsp Cumin seeds (For the zhug); 3 Cardamom seeds (Seeds from 3 pods; for the zhug); 0.25 tsp Ground black pepper (For the zhug); 0.25 tsp Coriander seeds (For the zhug); 4 tsp Crushed garlic (For the zhug); 4 Green chillies (For the zhug); Salt (For the zhug, to taste); 1 cup Parsley and coriander (Roughly 1 cup total; for the zhug); Olive oil (For the zhug, add until desired consistency); 1000 g Beef chuck; 500 g Baby potatoes; 2 Tomatoes (Chopped); 2 Onions (Chopped); 1 tbsp Ground black pepper (For the stew); 1 tbsp Turmeric; 1 L Beef stock; 2 Eggs (Beaten); 2 tbsp Parsley and coriander mix (Chopped); Salt (For the stew, to taste; also a pinch for sautéing the onions); Cooking oil (For heating in the heavy pot); 50 g Fenugreek seeds (For the foam); Hot water (For soaking the fenugreek seeds overnight); Cold water (For soaking and whipping the fenugreek foam)

Recipe by Geoff Chen @geoff.garlic · Instagram

Imported by Blak Rabbit on SeeMeCook

A hearty Yemeni beef stew with potatoes, tomatoes, and aromatic spices, finished with eggs and herbs. It is served with a whipped fenugreek foam and zhug, a bright green hot sauce.

6 servings1440 minMiddle Eastern

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Ingredients

0.5 tsp Cumin seeds (For the zhug)
3 Cardamom seeds (Seeds from 3 pods; for the zhug)
0.25 tsp Ground black pepper (For the zhug)
0.25 tsp Coriander seeds (For the zhug)
4 tsp Crushed garlic (For the zhug)
4 Green chillies (For the zhug)
Salt (For the zhug, to taste)
1 cup Parsley and coriander (Roughly 1 cup total; for the zhug)
Olive oil (For the zhug, add until desired consistency)
1000 g Beef chuck
500 g Baby potatoes
2 Tomatoes (Chopped)
2 Onions (Chopped)
1 tbsp Ground black pepper (For the stew)
1 tbsp Turmeric
1 L Beef stock
2 Eggs (Beaten)
2 tbsp Parsley and coriander mix (Chopped)
Salt (For the stew, to taste; also a pinch for sautéing the onions)
Cooking oil (For heating in the heavy pot)
50 g Fenugreek seeds (For the foam)
Hot water (For soaking the fenugreek seeds overnight)
Cold water (For soaking and whipping the fenugreek foam)

Steps

1
The night before cooking, cover the fenugreek seeds with hot water and leave them to soak overnight to reduce their bitterness.
2
Heat oil in a heavy pot. Add the beef chuck and brown it, then remove it from the pot and set it aside.
3
Add the chopped onions and a pinch of salt to the pot. Sauté them.
4
Add the chopped tomatoes, ground black pepper, and turmeric to the pot.
5
Return the browned beef to the pot. Pour in the beef stock, scraping the bottom of the pot as you add it.
6
Cover the pot and cook for 45 minutes, stirring occasionally.
7
Meanwhile, grind the zhug ingredients—cumin seeds, cardamom seeds, ground black pepper, coriander seeds, crushed garlic, green chillies, salt, and parsley and coriander—in a mortar and pestle. Add olive oil until the sauce reaches the desired consistency.
8
Drain the soaked fenugreek seeds and grind them in a mortar and pestle. Add fresh cold water and leave them to soak.
9
Add the baby potatoes to the stew and cook for a further 25 minutes, or until fork-tender.
10
Drain excess water from the fenugreek. Whip it with cold water until foamy.
11
Stir the chopped parsley and coriander mix, beaten eggs, and some zhug through the stew.
12
Serve the stew topped with fenugreek foam and extra zhug.

Notes

The description does not specify the amount of cooking oil, water for soaking or whipping, or a precise serving yield. The narrative mentions serving with bread, but bread is not listed as an ingredient or instructed as part of the recipe.