If there’s one dish that instantly transports you to the heart of a Yemeni home, it’s Fahsa. Rich, bold, and comforting, Fahsa is a traditional beef stew that’s been simmered low and slow until the meat practically melts in your mouth. What sets it apart? That magical swirl of whipped fenugreek (hulbah) on top—earthy, slightly bitter, and unbelievably good when paired with the deep flavors of the stew.
The first time I made Fahsa, my kitchen smelled like a spice market. Warm cumin, garlic, and tomato cooked down into a luscious base, with chunks of beef soaking up every bit of flavor. And then the fenugreek foam—a Yemeni classic. It might sound unusual, but once you try it, you’ll wonder how you ever lived without it.
Traditionally, Fahsa is served in a sizzling black stone bowl called a madara, and always with freshly baked Mulawah bread to scoop it up. No forks. No spoons. Just your hands and a lot of happy silence at the table.
Whether you’re diving into Yemeni food for the first time or looking to recreate the flavors of home, Fahsa is pure comfort—deeply spiced, nourishing, and made to be shared.
Ingredients
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500g beef (chuck or brisket), cut into chunks
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1 large onion, finely chopped
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2 tomatoes, blended or finely chopped
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3 cloves garlic, minced
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1 tsp cumin powder
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1 tsp coriander powder
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½ tsp turmeric powder
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½ tsp black pepper
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½ tsp salt (or to taste)
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½ tsp chili powder (optional, for heat)
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1 tbsp fenugreek powder (alternatively, soak ½ tsp fenugreek seeds in water for 2 hours)
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2 tbsp vegetable oil
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2 cups water or beef broth
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Fresh cilantro for garnish
Execution
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Sear the Meat: In a pot over medium heat, add oil and sear the beef chunks until browned. Remove and set aside.
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Sauté Aromatics: In the same pot, sauté onions until golden. Add garlic and cook for another minute.
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Add Tomatoes & Spices: Stir in blended tomatoes, cumin, coriander, turmeric, black pepper, chili powder, and salt. Cook until the tomatoes break down and the oil separates (about 10 minutes).
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Cook the Beef: Return the beef to the pot, pour in water or broth, and cover. Simmer on low heat for about 1.5 to 2 hours until the meat is tender and shreds easily. Add more water if needed.
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Prepare Fenugreek: If using fenugreek powder, mix it with a little water and let it sit for a few minutes. If using soaked fenugreek seeds, drain them. Mix it into the stew and simmer for an additional 10 minutes.
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Final Touch: Shred the beef slightly with a fork, garnish with fresh cilantro, and serve hot.
Additional Tips
✔ Serving Suggestions: Fahsa is typically enjoyed with Mulawah bread or rice.
✔ For Authenticity: If you have a stone bowl (madara), heat it up and serve the stew in it—it will keep the dish sizzling hot.
✔ Adjusting the Fenugreek Flavor: Fenugreek has a strong taste, so start with a little and increase based on preference.
✔ Adding a Kick: Blend a green chili with the tomatoes for extra heat.
Q&A About This Recipe
Q: What cut of beef is best for Fahsa?
A: Go for tougher cuts like chuck roast or brisket—they become tender and flavorful after slow cooking. You can also use lamb if you prefer.
Q: What is the foamy topping on Fahsa?
A: That’s whipped fenugreek, or hulbah. It’s soaked, whisked until frothy, and added on top for a unique, earthy flavor. Don’t skip it—it’s what makes Fahsa special!
Q: Can I make Fahsa without a stone bowl?
A: Absolutely. While a madara (stone bowl) gives that traditional sizzle, a regular pot or Dutch oven works just fine. Just be sure to serve it hot.
Q: Is this dish spicy?
A: Fahsa is flavorful rather than spicy. You can control the heat by adjusting the amount of chili or adding fresh green chili if you like it hot.
Q: How do I eat Yemeni Fahsa?
A: No forks here! True Fahsa is enjoyed by tearing off warm Mulawah bread and using it to scoop up the rich stew—pure finger-licking goodness.
Q: Can I make it ahead of time?
A: Yes! Fahsa actually tastes even better the next day as the flavors deepen. Just reheat gently and add fresh fenugreek topping before serving.
Q: What can I serve with it?
A: Besides bread, try it with white rice, Yemeni salad, or Zhug (spicy green sauce) for an authentic touch.
Why You’ll Love This Recipe
✅ Deep, Bold Flavors – Slow-cooked beef, fragrant spices, and the richness of tomato come together in one comforting, deeply satisfying dish. It’s the kind of stew that warms you from the inside out.
✅ Authentically Yemeni – Fahsa is a true taste of Yemen’s culinary soul. With its traditional spices and unique fenugreek foam, it brings an authentic experience right to your kitchen—no passport needed.
✅ Comfort Food at Its Best – Whether it’s a rainy day or a cozy family dinner, Fahsa hits the spot. Tender meat, warm bread, and a bubbling stew? Yes, please.
✅ Perfect for Sharing – This dish is meant to be enjoyed together. Set it in the middle of the table with some fresh flatbread, and let everyone dig in.
✅ Make-Ahead Friendly – The flavors get even better the next day, so you can prep it in advance or enjoy leftovers that taste just as amazing (if not better!).
✅ Naturally Dairy-Free & Customizable – Fahsa is naturally dairy-free and easy to adjust to your tastes—add more spice, use lamb instead of beef, or go full veg with beans and extra tomatoes.
Happy Cooking
Diana
