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+ servings
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Saltah is a traditional Yemeni soup that consists of broth with meat and/or vegetables and that is topped with a fenugreek froth called hilbeh.
Course: Main Course
Cuisine: Middle Eastern, Yemenite
Servings: 4 people
Author: Mike Benayoun
  • 1 lb lamb stew , cut into pieces
  • 3 cloves garlic , crushed
  • ½ onion , chopped
  • ½ green hot pepper , chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • 2 eggs , beaten
  • 6 tablespoons cooked rice
  • A few tablespoons of hulba
  • Salt
  • Vegetable oil
  1. In a pressure cooker, sauté garlic, onion and hot pepper in a little oil until the onion is translucent.
  2. Add cumin, coriander, turmeric and salt. Add the lamb to the onion mixture. Brown the meat for 5 minutes.
  3. Add about 5 cups (1,25 liter) of water to the mixture and lock the pressure cooker. Bring the cooker up to pressure, and reduce heat to low/medium to keep the pressure steady. Cook for about 40 minutes. The meat should be tender and break easily.

  4. Pour the meat stew in a stone pot (haradha) or a cast iron skillet. Add the rice and cook until bubbly. At that time, add the beaten eggs, then a few spoonfuls of whipped hulba and serve hot with Yemeni flat bread or pita.

Recipe Notes
  • Recipe for hulba can be found here.
  • It is also possible to cook the meat in a Dutch oven for 1h30 to 2 hours, or until meat is tender. Remove from heat and open the pressure cooker after reducing the pressure under water or by waiting for the cooker to cool off. Break the meat into small pieces with a fork. The consistency should be similar to a thick soup. If there is not enough stock, add a little water.