🍲 Fahsa

Name: Fahsa
Total time: 120 min
Yield: 4
Cuisine: Yemen · Sana'a
Ingredients: 600 g lamb on the bone; 1 litre water for the broth; 2 tomatoes, chopped; 3 garlic cloves, crushed; 1–2 green chilies, chopped; 1 onion, chopped; 2 tbsp ground fenugreek, soaked in water for 2 hours; 1 small bunch cilantro; 1 tbsp oil; Salt and black pepper

Origin: Yemen · Sana'a

354kcal

per serving · 300 g

118kcal

per 100 g

36 gProtein12 g / 100 g

18 gFat6 g / 100 g

12 gCarbs4 g / 100 g

Fahsa is a Yemeni stew of shredded lamb in a rich broth with tomato, garlic and chili, brought to the table still bubbling in a heavy stone pot. Just before serving it is topped with whipped fenugreek, which forms a frothy, slightly bitter layer. It is eaten hot, usually at lunch.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein12 g protein per 100 g — 41% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lambbrothfenugreektomatogarlicchili peppercilantro

Recipe

4 servings120 min

Ingredients

600 g lamb on the bone
1 litre water for the broth
2 tomatoes, chopped
3 garlic cloves, crushed
1–2 green chilies, chopped
1 onion, chopped
2 tbsp ground fenugreek, soaked in water for 2 hours
1 small bunch cilantro
1 tbsp oil
Salt and black pepper

Method

Simmer the lamb in the water with salt and pepper for about 1½ hours until very tender; shred the meat and keep the broth.
Fry the onion in the oil, then add the tomatoes, garlic and chilies and cook to a thick sauce.
Add the shredded lamb and about 300 ml of the broth and simmer until thick.
Drain the soaked fenugreek and whip it with a little cold water until light and foamy.
Heat a stone or cast-iron pot until very hot, add the stew, spoon the fenugreek foam on top and sprinkle with cilantro. Serve bubbling.

How to make it lighter

Trim visible fat from the lamb and skim the broth after cooling.
Measure the stew by the ladle so the portion stays clear.
Add more tomato and chili to the sauce for volume and flavour.

History

Fahsa is closely associated with Sana'a and is one of Yemen's best-known dishes. It is traditionally cooked and served in a heavy stone pot that keeps the stew boiling at the table.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →