Fahsa

Yemeni stew is known as fahsa. It's cooked using lamb cutlets and broth. After cooking, spices and hilbah (a fenugreek dip) are added. Fahsa is primarily a lamb stew that is cooked with spices in a large vat before being completed in a super-heated stone pot. The secret ingredient is fenugreek, a stalky plant that has become popular among nursing women due to reports that it improves breast milk production. Fahsa is completed with an airy green sauce, a frothy leek-cilantro mixture—an old forerunner to the "culinary foams" churned up by Ferran Adria and others.

The origin of this dish is unknown. It's as if the dish's origins were extinguished. The meal, on the other hand, has been a part of Yemeni cuisine for far longer than you've been alive...hundreds (or even thousands) of years. It's a close cousin of Yemen's national dish, saltah. Fahsa's origins are sometimes tied to Saltah's. Saltah is claimed to be of Turkish descent. Fahsa is a midday staple, although it may also be eaten at other times of the day. The meal has a great salty and sweetness balance. Both recipes are served family-style and can be enjoyed with bread. The bread functions as a scooping instrument. As a result, don't be shocked if you see someone scooping up the stew with bread. It's perfectly natural.