Middle Eastern > Yemeni > Yemeni Stews

Yemeni Saltah with Beef and Carrots Recipe

Ingredients with Measurements:
- 1 lb beef, cut into small pieces
- 2 large carrots, peeled and sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 2 green chili peppers, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp salt
- 2 cups water
- 1/2 cup cilantro, chopped
- 1/2 cup parsley, chopped
- 1/2 cup green onions, chopped
- 1/2 cup yogurt
- 1/4 cup lemon juice

Special Equipment Needed:
- Large pot with lid
- Wooden spoon
- Serving bowls

Step-by-Step Instructions:

1. In a large pot, heat some oil over medium-high heat. Add the beef and cook until browned on all sides.

2. Add the onions and garlic to the pot and cook until the onions are translucent.

3. Add the carrots, tomatoes, chili peppers, cumin, coriander, turmeric, black pepper, and salt. Stir well.

4. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.

5. Add the cilantro, parsley, and green onions to the pot. Stir well and cook for an additional 5 minutes.

6. In a small bowl, mix together the yogurt and lemon juice.

7. Serve the saltah hot in bowls, topped with the yogurt mixture.


Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning beef
Low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sodium: 500mg

Substitutions for ingredients:
- Lamb or chicken can be used instead of beef
- Potatoes can be used instead of carrots
- Greek yogurt can be used instead of regular yogurt

Variations:
- Add potatoes or sweet potatoes to the saltah
- Use different types of meat, such as lamb or chicken
- Add other vegetables, such as zucchini or eggplant

Tips and Tricks:
- Be sure to brown the beef well before adding the other ingredients for maximum flavor.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Serve with bread or rice to soak up the flavorful broth.

Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in a pot over low heat until heated through.

Presentation Ideas:
Serve the saltah in individual bowls with a dollop of yogurt on top and a sprinkle of chopped herbs.

Garnishes:
Chopped herbs, such as cilantro or parsley

Pairings:
- Serve with bread or rice
- Pair with a side salad or roasted vegetables

Suggested Side Dishes:
- Naan bread
- Basmati rice
- Roasted vegetables

Troubleshooting Advice:
- If the saltah is too thick, add more water to thin it out.
- If the saltah is too thin, simmer uncovered for a few more minutes to thicken it up.

Food Safety Advice:
- Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
Saltah is a traditional Yemeni dish that is typically made with meat, vegetables, and a flavorful broth. It is often served with bread or rice and is a staple in Yemeni cuisine.

Flavor Profiles:
The saltah is savory and slightly spicy, with a rich broth and tender meat. The yogurt topping adds a tangy and creamy element to the dish.

Serving Suggestions:
Serve the saltah hot in bowls, topped with the yogurt mixture and a sprinkle of chopped herbs.

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Region: Yemeni

Taste: Savory, Spicy, Tangy, Umami, Earthy