A bubbling meat stew called fahsa, topped with a frothy fenugreek foam called hilbeh and served straight from a hot stone pot with flatbread — considered Yemen's national dish.
Soak the fenugreek
Soak the fenugreek seeds in water until they turn gelatinous.
Brown the meat
Brown the lamb with the onion, garlic and hawaij spice blend.
10 minSimmer the stew
Add water, the chopped tomato and green chili, and simmer until the meat is tender.
45 minBlend the hilbeh
Blend the soaked fenugreek with a little water, garlic, cilantro and lemon juice into a frothy foam.
Serve bubbling hot
Ladle the hot stew into a heavy pot or bowl, top generously with the hilbeh foam, and serve immediately with flatbread for scooping.
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