Yemeni Fahsa
Directions
- 1Chop the white part of some spring onions, a few cloves of garlic and a couple of tomatoes.
- 2Saute the onions and garlic in a drizzle of olive oil, and add a few chilies if you want to make it sassy.
- 3Once the aroma fills the kitchen, add 2 pounds of boneless beef chunks.
- 4Brown the beef for about 5 to 6 minutes.
- 5Season with cumin, coriander, cardamom and cinnamon powder.
- 6Add 2 tablespoons of tomato puree and the chopped tomatoes.
- 7Once everything got to know each other, add 4 cups of boiling water.
- 8Let the pot simmer for about an hour and a half, or till the meat starts falling apart.
- 9Once the meat is soft, place the meat on a skillet and mash it with a fork.
- 10Give the meat a generous pinch of salt and you'll notice that the meat gets super thirsty.
- 11Pour a generous cup of the sauce on top and stir it gently on medium heat.
- 12Once it bubbles, top it with the creamy sahawuq helba.
- 13Invite your loved ones, have it with some bread and enjoy.
Ingredients
- 4 white part of spring onions
- 4 garlic cloves
- 2 tomatoes
- 3 chilies
- 2 pounds boneless beef chunks
- drizzle olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cardamom
- 1 tsp cinnamon powder
- 2 tablespoons tomato puree
- 4 cups boiling water
- pinch salt
- creamy sahawuq helba
- bread
Equipment
skilletpotwooden spoonknifecutting boardfork
Tips
- You can use lamb or even camel if you want to.
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