Made in Yemen – Ramadan delicacies [Archives:2006/988/Last Page]

October 9 2006
Salta is a spicy stew meat-based spiced with fenugreek. Photo by Fatima Al-Ajel
Salta is a spicy stew meat-based spiced with fenugreek. Photo by Fatima Al-Ajel
Every issue, we will bring you recipes of a number of Yemeni traditional foods made especially during Ramadan. We will also provide you with health tips regarding some of the food items for your benefit. Bonn appetite!



One cup of meat broth

One tbsp Fenugreek powder

Warm water for making the Hulba

Meat broth

_ kilo minced meat

One onion

3 garlic cloves grounded

2 spoons of oil

One cup of chopped fresh leak leaves

20 grams (around three spoons) of chopped coriander leaves

Four red tomatoes

One spoon tomato paste

Salt and spices


Making the Hulba:

1. Soak the fenugreek in cold water

for 4 fours at least (the longer the


2. Drain the old water and add new cold


3. Blend the fenugreek with hand or with blender for 10 minutes then soak for five minutes

4. Repeat step three until mixture is

white and creamy

Making the minced meat:

1. Heat the oil

2. Finely chop the onion

3. Dice the onion with the grounded

garlic in the oil and fry until golden

4. Meanwhile finely chop the tomatoes

5. Add salt and spices

6. Add the minced meat and let cook

with one cup of water for half an hour or until the meat is cooked

Making the Salta:

1. Heat the madarah until quiet hot

2. Add the meat broth

3. Make the minced meat mixture into

small balls and put inside the broth

while continue heating

4. Finally four the Hulba on top of the

mixture and serve immediately

Note: you can substitute the meat with vegetables such as potatoes, ladyfingers or white beans. You can add one egg at the beginning by frying it in the heated Madarah.


3 cups wheat

1 cup flour

Warm water for making the dough

Salt for taste

One tspn yeast

One spoon fenugreek

Black cumin seeds


1. Make the dough by mixing the

ingredients together for 10 minutes

2. Let it relax for one hour until the

yeast starts working

3. Meanwhile soak the fenugreek in half

a cup of water for half an hour

4. Heat the traditional oven (Tanour)

and let heat for 10 minutes

5. Take a part of the dough and wipe the

front with the fenugreek batter

6. Smooth the dough and expand it by


7. Immediately slam it into the Tanour

keeping the side with fenugreek


8. Spray the while the bread is still


9. Serve hot with the Salta

Health benefits of Salta with Malouj

The Salta is almost known as Sana'a's national dish. It is a spicy stew meat-based spiced with fenugreek and generally served at the end of the main course. The taste is quite unlike any Western dishes, which may take newcomers by surprise, but it is a taste well worth acquiring.

This dish has many benefits for it containing fenegreek (discussed in an earlier issue) and wheat (also discussed in an earlier issue) and

Black cumin:

Iron for Energy and Immune Function

Cumin seeds, whose scientific name is Cuminum cyminum, are a very good source of iron, a mineral that plays many vital roles in the body. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. Additionally, iron is instrumental in keeping your immune system healthy. Iron is particularly important for menstruating women, who lose iron each month during menses. Additionally, growing children and adolescents have increased needs for iron, as do women who are pregnant or lactating.

Seeds of Good Digestion

Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.

Cancer Prevention

Cumin seeds may also have anti-carcinogenic properties. In one study, cumin was shown to protect laboratory animals from developing stomach or liver tumors. This cancer-protective effect may be due to cumin's potent free radical scavenging abilities as well as the ability it has shown to enhance the liver's detoxification enzymes. Yet, since free radical scavenging and detoxification are important considerations for the general maintenance of wellness, cumin's contribution to wellness may be even more farther reaching.