World Cuisines

Fahsa

Yemen

Taiz's shredded-meat volcano: lamb cooked down and shredded into its own spiced tomato broth, served erupting in a stone bowl like its cousin saltah — but meatier and without the fenugreek crown. Ingredients: lamb, onions, tomatoes, garlic, hawaij, green chiles, sahawiq, flatbread, eggs (optional).

What it is

Taiz's shredded-meat volcano: lamb cooked down and shredded into its own spiced tomato broth, served erupting in a stone bowl like its cousin saltah — but meatier and without the fenugreek crown. Ingredients: lamb, onions, tomatoes, garlic, hawaij, green chiles, sahawiq, flatbread, eggs (optional). Recipe: 1) Boil lamb tender; reserve broth. 2) Fry onions and tomatoes with hawaij into a sauce. 3) Shred the meat; return to the sauce with broth. 4) Serve in a screaming-hot stone bowl, bubbling. Serve: with rashush bread and sahawiq, at lunch in Taiz and Sanaa. Flavor: concentrated meat, tomato, fire. History: fahsa is the carnivore's saltah — the two stone-bowl stews define Yemen's midday table together. See also: Saltah, Mandi (Yemeni).

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