Saltah
 | |
| Type | Stew |
|---|---|
| Place of origin | Yemen |
| Main ingredients | Maraq, fenugreek, sahawiq (chillies, tomatoes, garlic, and herbs) |
| Other information | It is the national dish of Yemen. |
Saltah (Arabic: سلتة) is considered the national dish of Yemen, and widely eaten in northern parts of the country. It is mainly served for lunch. The base is a brown meat stew called marakh, a dollop of fenugreek froth, and sahawiq or sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with Yemeni flat bread, which serves as a utensil to scoop up the food.
Saltah originated in Turkey and was introduced along with its New World ingredients to Yemen about 100 years ago. Yemeni saltah is distinct from the Turkish variants because of the use of unique spices such as fenugreek.
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