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Meat, Maghreb and Middle East

Yemeni fahsa with pita bread

Yemeni fahsa is a shredded lamb dish simmered for hours in its own broth, topped with whipped fenugreek foam. It serves 4, takes 3 hours, rates as medium difficulty, and costs about €3.90 per person. The key is browning the meat well at the start and whisking the fenugreek right before serving, since the foam collapses quickly.

Tonight, Yemeni fahsa, shredded lamb simmered low and slow, topped with a cloud of whipped fenugreek, to scoop up with bread.

Yemeni fahsa with pita bread
Total time
3 h
Difficulty
Medium
Cost per person
€3.90
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Yemeni fahsa takes its time. The lamb simmers for hours until it falls apart on its own, in a broth that thickens with tomatoes and green chili. What surprises people the first time is the fenugreek foam on top, slightly bitter, melting into the hot broth and changing the texture with every bite.

This is a Sunday dish or a winter evening project, for when you have time to let it simmer without watching it. You eat it with pita bread for scooping, gathered around the table, more for adults or older kids curious about new flavors. Fenugreek has a strong taste that doesn't always win over the youngest eaters.

The ingredients

4 people

Butcher

  • Bone in lamb shoulder 1.1 kg

Fruits and vegetables

  • Onion 2
  • Garlic 5 cloves
  • Tomatoes 3
  • Fresh cilantro 1 bunch
  • Green chili 1

Pantry

  • Ground cuminoften in the pantry 1 tsp
  • Cardamomoften in the pantry 1 tsp
  • Ground fenugreekoften in the pantry 2 tbsp
  • Lemon juiceoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Pita bread 4

Allergens Gluten

The step by step recipe

  1. Brown the lamb in a large pot with the oil, add the sliced onions, garlic, cumin, cardamom, salt and pepper.

    Brown the meat well, half the flavor of this dish comes from those caramelized bits.

  2. Cover halfway with water and let simmer covered until the meat falls off the bone. 2 h 30

    Turn the pieces once, the part above the broth cooks by steam.

  3. Add the diced tomatoes and chili and keep cooking until the broth thickens. Shred the meat. 15 min

    Pull out the bones as you go, everyone will eat without having to fish for them.

  4. Whisk the ground fenugreek with a little cold water and the lemon juice, then beat vigorously until it forms a thick foam. 5 min

    Rinse the fenugreek once first, the bitterness drops noticeably.

  5. Pour the piping hot fahsa into bowls, top with fenugreek foam, scatter with chopped cilantro and serve with the bread.

    Serve in bowls that hold heat, the fahsa should be scalding with the cool foam on top.

Our tips to get it right

  • Pick a bone in shoulder rather than boneless, the bone adds body and gelatin to the broth over the three hour simmer.
  • Taste the broth before serving and adjust the salt, long simmering can dilute the seasoning you added at the start.
  • Whip the fenugreek foam at the very last minute, it needs to still be puffed up when it hits the table.

The variations

  • Swap the lamb for beef chuck, the flavor is a touch less distinctive but just as tender after three hours of simmering.
  • For a vegetarian version, replace the meat with chickpeas and cremini mushrooms, and simmer in a well reduced vegetable broth.
  • For a faster version, use already cooked meat or leftover shredded leg of lamb, and cut the simmering down to 30 minutes to thicken the broth.

What to serve it with

  • Pita bread for scooping up the broth
  • Spiced black tea after the meal
  • Fresh cucumber and tomato salad

Storage

Fahsa keeps for 2 to 3 days in the fridge in a sealed container, without the fenugreek foam which doesn't keep. It freezes well for up to 2 months, minus the foam. Reheat gently on the stove, adding a splash of water if the broth has thickened too much, and whip a fresh batch of foam right before serving.

Questions about this dish

Can you use whole fenugreek seeds instead of ground?

Freshly ground seeds give a brighter flavor, but you need to rinse them twice to cut the bitterness. Store bought ground fenugreek works just as well and is much simpler.

Why does the fenugreek foam collapse so fast?

It's a cold whipped foam with no fat or egg to stabilize it, so it only holds for a few minutes. Whisk it right before serving and spoon it straight onto the hot fahsa.

Can you make fahsa ahead of time?

Yes, the lamb stew can be made the day before and actually tastes better after resting overnight in the fridge. Reheat the broth gently and whip the fenugreek foam only at the last moment.

Do you really need to remove the bones before serving?

Yes, it's easier and more pleasant at the table, especially if kids or guests are eating with bread and their hands. The shredded meat comes off easily once it's cooked through.

How long does it take to make a Yemeni fahsa with pita bread?

Count 3 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Yemeni fahsa with pita bread?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Yemeni fahsa with pita bread cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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