Fahsa (فحسة (Fahsa))
Overview
Fahsa is a bubbling Yemeni stew of shredded lamb in rich broth, served in a heavy stone pot called a madara. Lamb is first slowly simmered to make a strong broth, then the meat is pulled into shreds and cooked hard with onion, tomato, garlic, chilli and spices such as cumin, coriander and turmeric until thick. The stew is poured into the very hot stone pot so it keeps boiling at the table, and a spoonful of hilbah, a frothy green whip of soaked fenugreek seeds, is added on top. It is eaten quickly while still bubbling, scooped up with pieces of flatbread.
History
Fahsa is closely linked with Sana'a and the highlands of northern Yemen, where it is a classic lunch, the main meal of the day. It is related to saltah, Yemen's national dish, which is made in the same stone pots, and fahsa is sometimes called its meatier cousin. The black stone pots are carved by hand from local soapstone, and lunch restaurants in the old city of Sana'a serve fahsa to crowds of workers at midday.
Main ingredients
Lamb, lamb broth, tomato, onion, hilbah (fenugreek froth), chilli. The soup is built on lamb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Lamb soups · Tomato soups · More soups from Yemen
Recipe
Method
- 11.5 h
Simmer the lamb in 1.5 l salted water for 1.5 hours, then strain and shred the meat.
- 2
Fry the onion, garlic and chilli in the oil, then add the tomatoes, paste and spices.
- 310 min
Add the meat and 500 ml of broth and cook hard for 10 minutes, mashing slightly, until thick.
- 4
Whisk the soaked fenugreek with a little cold water until frothy and pale.
- 5
Heat a stone or cast-iron pot until very hot, pour in the fahsa, top with hilbah and serve bubbling with bread.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
