 Bowl of saltah | |
| Type | Stew |
|---|---|
| Place of origin | Yemen |
| Region or state | Yemen |
| Main ingredients | Maraq,fenugreek,sahawiq (chillies,tomatoes,garlic, andherbs) |
Saltah (Arabic: سلتة) is a traditional Yemeni dish.Saltah is considered to be thenational dish ofYemen. In theOttoman Empire,saltah was used as a charitable food and was made with leftover food that was donated by the wealthy or the mosques. It is widely eaten in northern parts of the country. It is mainly served for lunch. The base is a brownmeat stew calledmaraq, a dollop offenugreek froth, andsahawiq (a mixture ofchillies,tomatoes,garlic, andherbs ground into asalsa).Rice,potatoes,scrambled eggs,sambal andvegetables are common additions tosaltah. It is eaten traditionally withkhubz mulawah, a Yemeni flatbread used as a utensil to scoop up the dish.[1]
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