Fahsa (Yemeni Shredded Beef Stew)
Local name: فحسة
In short: Beef braised until it falls apart, shredded into a thick tomato and spice sauce and topped with whipped fenugreek froth. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Resting
- 8 h
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Fahsa is a thick, rich stew of shredded meat that Yemeni families cook in a stone pot and bring to the table still bubbling. The beef or lamb is cooked for hours until it falls apart, then pulled into strands and returned to a sauce of tomato, onion, garlic and cumin. A spoonful of fenugreek froth goes on top. It is eaten at lunch with rice and bread.
Instructions
- Rinse the fenugreek seeds and soak them in cold water overnight, or for at least 8 hours.
- Heat the oil in a heavy pot and brown the meat in two batches, about 5 minutes per batch. Set the meat aside on a plate.
- Cook the onions in the same pot over medium heat for 8 minutes until golden. Add the garlic and spices and stir for 1 minute until fragrant.
- Add the tomatoes, tomato paste, chilies, half the cilantro and the meat. Pour in the water and salt, bring to a boil, then cover and simmer for 2 hours (90 minutes for lamb), until the meat pulls apart with a fork.
- Lift out the meat and shred it into thick strands with two forks, discarding any gristle. Boil the sauce uncovered for 10 minutes until it thickens, then stir the meat back in.
- Drain the fenugreek and blend it for 1 minute with the cold water, garlic and salt. Pour into a bowl and whisk for 5 minutes until thick and foamy.
- Ladle the fahsa into hot heatproof bowls. Spoon hilba on top, scatter with the remaining cilantro and serve straight away with rice and flatbread.
Tips
- Warm your serving bowls in a 120°C (250°F) oven first. A hot bowl keeps the stew bubbling at the table, which is how fahsa is meant to be eaten.
- Lamb shoulder gives a sweeter, richer flavor than beef and is ready in about 90 minutes. Skim the fat from the sauce if it looks greasy.
Questions and answers
What is the difference between fahsa and saltah?
Fahsa is shredded meat in a thick, concentrated sauce, while saltah is a looser stew with potatoes and more broth. Both are usually finished with a spoonful of hilba.
Can I make fahsa in a pressure cooker?
Yes. Cook the browned meat with the sauce ingredients for 40 minutes at high pressure and release the pressure naturally. Then shred the meat and reduce the sauce on the stove.
What do you serve with fahsa?
Rice and flatbread are the usual partners, with sahawiq (a chili and tomato relish) and a plate of raw cucumber, tomato and onion on the side.
How long does it take to make Fahsa (Yemeni Shredded Beef Stew)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Fahsa (Yemeni Shredded Beef Stew)?
About 380 kcal per serving, with 33 g of protein, 12 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
