Yemeni Fahsa — فحسة
July 1, 2011 by lamyaalmas
Step 1: To make Yemeni FAHSA boil 1/4 of a pound of lamb with bones until the meat falls off the bone. Keep aside. Then place the Madra (Yemeni traditional dish made from stone) on high heat. Add 1 tblsp of oil, and 1 diced medium onion.
Step 2: Add 2 cloves minced garlic and some chopped jalapeno peppers and saute
Step 3: Add 2 tblsp of chopped cilantro. Let cook for a minute or two.
Step 4: Add some red chillie sauce [we usually have this on hand in the refrigerator] and let saute for another minutes.
Step 5: Add half a cup of diced green bell peppers.
Step 6: Separate the bone from the meat, and add to the mixture. Break the meat up further, with a wooden spoon.
Step 7: Let cook!
Step 8: Add a cup of water and boil.
Step 9: Add 1 tsp of tomato paste. Mix it in well.
Step 10: All mixed in!
Step 11: Add another cup of water. Let boil.
Step 12: Top it off with Hulba [fenugreek] and let it cook for a minute. Recipe for Hulba: This is a dip very popular in Yemeni dishes. You will need ground fenugreek for this 
recipe. Be careful one tblsp of ground fenugreek goes a long way. You will need to soak one tblsp of ground fenugreek in water, preferrably over night. Why do you soak it, well first so that you can get rid of the bitterness of the fenugreek and second that is part of the way it is prepared.Well, after you have left it overnight to soak in water–throw away the water and take the fenugreek paste (yes it has turned into a paste like mixture) and place in a liquidizer. Add one tomato (preferably still a little hard–not ripe and mushy), a clove of garlic, 3 tblsp of cilantro chopped, 1 green chilly (of less if you like), juice of one whole lemon, salt to taste. Usually in Yemen, women mix with a special wooden tool for the purpose–and nowadays they also use a electic hand mixer so it turns out nice and frothy.
Step 13: Serve hot, with bread. Goes well with wheat pita bread.
Enjoy!
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Posted in Yemeni Dishes | 29 Comments
A Yemeniyah's Recipes 
Hmm.. what if we don’t have a madra( although I have heard it called something else). Is it ok to just use a pot?
ASA, what “red chili sauce” do you use?
I usually buy some dried red ones from the Mexican store, and soak them overnight, liquidize them in a blender with a little water [not too much, like it thick] and two cloves of garlic . Then I store in a air tight container in the fridge for whenever I want to use it. Any would work, as long as it is not flavored with anything, like vinegar or flavors. Just plain red chilli sauce works the trick. If you don’t have it, it doesn’t matter you can just add more green hot peppers.
Also, I never can seem to get the helba right. It always stays bitter even if left overnight(yes it is straight from Yemen=)) So I don’t think it is because it is not good. I do only hand mix it though as this is how I was taught.
Soak it over night, and then in the morning throw ALL the excess water away and then make it. If you leave the water in–or any little of it, it will turn out bitter. The water takes the bitterness away from the fenugreek.
You can use any pot really–but it’s made usually in this dish and served in the same dish as well. You can use a stove top pot i guess, that is made from clay or any other material as well. Maybe you heard it being called “Fukhaar”?
I realized aaisha, that i have not posted the Hulba recipe here, so i will do that insha Allah soon.
This is the best post ever about “Fahsah” I never seen like this before, even in google, :-)
every thing is perfect; steps, photos & explanation mmmm I’m going to do it NOW
Thank you so much Dr. Lamya
Could you please do another one for “Saltah” in same manner?
TQ
Dr.Ali
Insha Allah–i have the recipe for salta up as well, but insha Allah next time i will take more pictures and post them on the recipe so it’s easy to follow Insha Allah. Jazaak Allah Khayr Dr. Ali for you kind comments and encouragement.
Thanx for yr prompt response and jzak allah khayr.
I’ll wait for your coming post
Red chili sauce..I remember you posting this before and trying it your way. I seem to be a bit challenged I suppose=). Even after soaking it overnight it was still kinda dry like not moist. I have heard of boiling instead? But have never done this. Sorry for all my problems on Yemeni cooking posting here.
Also, the helba, I do seem to still have a bit of water in the bottom of the bowl. Next time I will just move to another bowl. Jazak Allah Khair for all you always helping me.
No problem Aaisha–ask away. We are here to help. Strange that it was still dry. Was it completely immersed in water–if not then yes it will not soften. And if you put it in the refrigerator overnight then it will not harden either. Leave it on the counter. I don’t like to boil it, because it takes away from the flavor.
When I make hulba again, i will take pictures of the whole process for you so you can see it for yourself. Yes, the water takes out the bitterness, and if you leave some it will affect the whole taste. But know that if it is a LITTLE bitter then just know that it is just the natural bitterness of the hulba. That will always remain.
Hope this helps.
Well the peppers float in the water so I don’t know. I will try it again soon insha Allah and let you know.
They shouldn’t float–are they the very thin and airy kind [i had the same problem with some red peppers i bought at the Indian store]. They took longer.
Bob
How many does serve ? I notice that it only has a quarter pound of meat.
3 comfortably in Yemen.
Loved the reciepe! It was delicious! Exactly the way yemeni food should taste lol
Shukran :)
Afwan Sister Zaynab
Salaam,
Love the way your recipe is so clear and detailed.
I have tried making Fahsah before based on a recipe by Nestle.
But it never tasted like the Yemeni ones..
And I don’t dare try making it for my Yemeni husband, except if the recipe sounds original (like yours now)) :)
Will try making again based on your recipe..Or may be my husband will supervise while I’ll follow the steps in the print out..
BTW we are living in Mauritius and having the powdered fenugreek is impossible.. Insha Allah next time we’ll be in Yemen, we’ll have to get some stock as well as the fahsa pot..
Jazaak Allah for sharing..
Ramadan Kareem..
Salaam Sister Haadiya–
Maa Sha Allah all the way from Mauritius. Let me know how it turns out. It will turn out great insha Allah. It’s always a favorite with my husband and his friend when they come over.
Lamya
Fahsa-Saltah with lamb :/
you can do exatly the same with beef and its better :)
We eat a lot of lamb and not beef in Aden. So, i make it with what i am familiar with and what i like. You can definitely substitute with beef if you like.
Lamya
To get out bitterness of fenugreek after you beat soak again with water for ten min then get ride of water beat again you can repeat for 3 times
I do it once and it does the trick ;) Thanks for the tip Zainab, i’ll try it some day and see how it works.
Lamya
I just wanted to thank you for this wonderful recipe! A Yemeni friend of mine mentioned Fahsa once and I got inspired, found this recipe, and made it for him. He flipped out :) He said I did it correctly, but to whatever degree that was true I owe it to you. I’m not a well practiced cook, but Fahsa is officially the most difficult thing I make and I’m really proud of it. I’ve never made the Hulba correctly, which saddens me greatly but I’ll try again soon. Thank you so much for helping me bring a little piece of home (Yemen) back to my dear friends who had to leave it. Alhamdillalah for you and Inshallah you are well.
Kait
YOu’re very welcome Kaitlyn. Glad I could help and let me know if you have questions.
Lamya
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