Yemeni Salta called also as Fahsa
Yemeni popular dish of vegetables, meat and fenugreek. Vegetable ingredients and amounts may vary according to the Yemeni city. It is eaten with Yemeni bread.
Yemeni salta Ingredients:
2 tablespoons fenugreek
Quarter cup of water
1 kilo lamb meat, cut into medium cubes
3 Potatoes, peeled and cubed
green coriander cup
8 cloves garlic (4 with coriander + 4 with meat).
small carrot leek
3 hot green peppers, finely chopped
Finely chopped hot red pepper
salt / according to
2 tablespoons ghee
2 diced tomatoes
2 medium onions, chopped
teaspoon seven spices
2 cups of water for meat
1 cup water (for tomatoes when cooked)
3 tablespoons of oil
2 onions diced wedges
1 teaspoon cumin
The Yemeni salta method:
1- In a bowl, soak the fenugreek in a quarter cup of water and leave it for 3 hours.
And so, pepper, and so, pepper, and so, pepper, and so on, and a quarter of water until homogeneous, and become, then became, like coriander, California.
3- In a large pressure cooker over medium heat, put the oil. Heat the chopped onions and garlic until the onions soften.
4- Add the meat to the onions and fry on several sides.
5- Then add the potatoes and season with salt and spices.
Escape from the calm heat.
7- In this exception, in a pot over medium heat, for a period of ten minutes.
8- Add the tomatoes and stir.
Leave and leave on low heat for a quarter of an hour.
10- Then to extract the ring from the eggs.
11- Then add the celery and coriander to the ring and stir well.
After finish, warp, print, pollute, bulge, mound, sign, mound, clothes, trek, occupy, word.
13-Add the meat to the potato bowl after it is drained.
14-Add the tomatoes to the meat and potatoes.
15- We add a little meat broth to them and put on the fire to boil.
16-Add the fenugreek to it and leave to boil as well.
17-Then he was raised from the fire with the right hand and the meat.
And in good health.
