Ingredients with Measurements:
- 1 lb lamb meat, cut into cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 1 green chili pepper, sliced
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp turmeric
- 1 tsp black pepper
- 1 tsp salt
- 4 cups water
- 1 can of foul (fava beans)
- 1 bunch of fresh cilantro, chopped
- 1 bunch of fresh parsley, chopped
- 1 lemon, sliced
- 1 tbsp olive oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add the lamb meat and cook until browned on all sides.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced tomatoes, sliced green chili pepper, cumin, coriander, turmeric, black pepper, and salt to the pot. Stir well to combine.
4. Pour in 4 cups of water and bring the mixture to a boil. Reduce heat to low and cover the pot with a lid. Let simmer for 1 hour.
5. Add the can of foul (fava beans) to the pot and stir gently. Let simmer for an additional 10 minutes.
6. Add the chopped cilantro and parsley to the pot and stir gently. Let simmer for an additional 5 minutes.
7. Remove the pot from heat and let it cool for a few minutes.
8. Serve the Yemeni Saltah with Foul and Tomatoes in bowls, garnished with lemon slices.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for cooking the lamb meat and onion. Low heat for simmering the mixture.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 7g
Cholesterol: 110mg
Sodium: 700mg
Total carbohydrates: 28g
Dietary fiber: 9g
Protein: 38g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Red chili pepper can be used instead of green chili pepper.
- Chickpeas can be used instead of fava beans.
Variations:
- Add potatoes or carrots to the pot for a heartier dish.
- Use different spices such as paprika or cinnamon for a different flavor profile.
- Top with a dollop of yogurt or sour cream for added creaminess.
Tips and tricks:
- Make sure to brown the lamb meat well before adding the onion and garlic for maximum flavor.
- Use fresh herbs for the best taste.
- Adjust the amount of chili pepper to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Yemeni Saltah with Foul and Tomatoes in a pot over medium heat until heated through.
Presentation ideas:
Serve the Yemeni Saltah with Foul and Tomatoes in bowls, garnished with lemon slices and fresh herbs.
Garnishes:
Lemon slices and fresh herbs such as cilantro and parsley.
Pairings:
Serve with pita bread or rice for a complete meal.
Suggested side dishes:
- Hummus and vegetables
- Tabouli salad
- Baba ganoush
Troubleshooting advice:
- If the mixture is too thick, add more water to thin it out.
- If the mixture is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Yemeni Saltah is a traditional Yemeni dish that is typically served for breakfast or lunch. It is a hearty stew made with meat, vegetables, and spices.
Flavor profiles:
The Yemeni Saltah with Foul and Tomatoes is a savory and spicy dish with a hint of tanginess from the lemon slices.
Serving suggestions:
Serve the Yemeni Saltah with Foul and Tomatoes in bowls with pita bread or rice on the side.
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Region: Yemeni