Fahsa
Boiling lamb stew in a stone bowl, topped with frothy fenugreek hulba.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: SharabSalam · CC BY-SA 4.0