Fahsa
Fahsa is a classic Yemeni main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Lamb (meat with a little bone), Ground fenugreek, Tomatoes, Onion, Garlic, Green chilli, Coriander, Hawaij spice mix, Lemon and Flatbreads (to serve), the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Yemeni cooking, be sure to also explore our recipe for Zurbian.
Rate this recipe
Ingredients
- Lamb (meat with a little bone)1 kg
- Ground fenugreek60 g
- Tomatoes4 pieces
- Onion1 piece
- Garlic6 cloves
- Green chilli3 pieces
- Coriander50 g
- Hawaij spice mix1 tbsp
- Lemon1 piece
- Flatbreads (to serve)5 pieces
- SaltTo taste
Step-by-Step Instructions
7 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Cover the ground fenugreek with cold water and leave it six hours, changing the water twice.
Simmer the lamb with the onion and salt for an hour and a half, keeping the broth.
Break the meat into small pieces and return it to the strained broth.
Pound the garlic, chilli and coriander into a sahawiq paste in a mortar.
Add the tomatoes, hawaij and half the paste to the stew and reduce it to a thick body.
Drain the fenugreek and whip it with a spoon of cold water into a white froth.
Ladle the stew into scorching bowls, spoon the froth over and serve it boiling with flatbread.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Fahsa carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown lamb (meat with a little bone) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
Recipe Feedback & Reviews
Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!
Please log in to leave feedback on this recipe.
Community Feedback (0)
No feedback yet. Be the first to share how this recipe turned out!