Chef Muna Al-Maflehi’s Traditional Yemeni Fahsa Recipe 

Muna Al-Maflehi owns and runs the traditional Yemeni restaurant Yemen Heaven in York in the north of England. Read the incredible story of how she and her family came to the UK here, and then try her popular lamb recipe below.  

“This is a staple Yemeni dish called Fahsa – a lamb stew that we also serve at our restaurant,” she says. “It’s the best seller here.” Muna’s top tip for the dish is to: “top with a slice of pineapple. [This will] add some boldness to the flavours, and an unexpected yet delightful twist.” 

Yemen Heaven’s Fahsa Recipe 
 
Ingredients 

For the lamb: 

2 kg goat lamb meat, cut into medium-sized chunks  
2 large onions, finely chopped  
4 cloves of fresh garlic, minced  
2 tomatoes, diced 
1 bell pepper (red), chopped 
1 tsp dried coriander  
1 tsp cumin 
1 tsp turmeric  
½ tsp cardamom  
A pinch of saffron  
1 small cinnamon stick  
A pinch of ground cloves  
2 tbsp salt  
1 tbsp ground black pepper  
1 cup fresh coriander  

For the hilbeh (fenugreek sauce): 

“Fenugreek is a traditional and staple herb in Yemen and we [add it to] the fahsa,” says Muna.  

4 tbsp ground fenugreek powder  
1 cup fresh coriander  
1 cup fresh mint  
1 cup fresh leek  
3 garlic cloves  
1 tbsp lemon juice 
A pinch of salt  

Method

1. In a large pot, fill with water until the lamb is fully submerged. Cook lamb meat over high heat until the water is boiling.  

2. Remove all the fat and foam that rises and floats to the top using a sieve.  
   

3. Add all vegetables and spices mentioned in the ingredients.  

4. Cover the pot and let the meat cook with the spices and vegetables over low heat until tender.  

5. Meanwhile, to make the hilbeh, soak the fenugreek in cold water for one hour. Discard the water.  

6. Add the strained fenugreek and all the other ingredients mentioned above with half a cup of cold water to a blender, and blend until thick and saucy.  

To serve

1. Place a stone bowl pot on the stove over high flames.  

2. Add a dash of oil and 2 tbsp finely chopped onions.  

3. Sauté the onions until golden brown.  

4. Shred the cooked lamb and add it to the pot along with half a cup of the lamb soup.  

5. Gently stir.  

6. Add 2 tbsp hilbeh sauce into the pot and gently stir again.  

7. Let the fahsa sizzle for a bit, then it’s ready to be served.  

8. Serve with a side of rice or Yemeni homemade bread.