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It is eaten traditionally with khubz mulawah, a Yemeni flatbread used as a utensil to scoop up the dish. [1] Saltah is an old Yemeni dish that some say is thousands of years old. It is said that its ingredients were only maraq and hulbah (fenugreek). It has been developing since then and is split into two dishes: saltah and fahsah.
Location of Yemen. Yemeni cuisine is distinct from the wider Middle Eastern cuisines with regional variation. Although some foreign influences are evident in some regions of the country (with Ottoman influences showing in Sanaa, while Indian influence is evident in the southern areas around Aden and Mukalla), the Yemeni kitchen is based on similar foundations across the country.
Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with Yemeni flatbread, which serves as a utensil to scoop up the food. Shakshouka is a popular dish in Yemen. [5] Shakshouka is made with eggs, meat, tomatoes, peppers, onions, and spices (often including cumin, turmeric, and chili peppers). [6]
Hulbah, holbah, helbeh or hilbeh (Arabic: حلبة) is a condiment made from ground fenugreek seeds. A traditional Yemeni food, [1] now popularized among other cultures as well, especially by Yemenite Jews in Israel, who have introduced it to other ethnic groups. [2]
Baba ghanoush [1] (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings; Chickpea salad [3] or salatat hummus (سلطة حمص)—an Arab salad with cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin
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The process of cooking maraq would usually begin by boiling some meat with some spices and onions. After the meat is tender and cooked, it is served on a bed of rice. The resulting maraq broth would be served in a bowl on the side.