Southern Border Stew · Spicy Meat & Fenugreek
Fahsa
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A whipped fenugreek foam called hilbeh — beaten until it triples in size and turns meringue-light — is spooned over the sizzling meat and broth right before serving.
Chunks of well-spiced, slow-cooked meat and broth are served bubbling hot in a clay or metal pot, topped at the last second with a frothy layer of whipped fenugreek (hilbeh). Jazan's southern town markets and small family restaurants serve it as a shareable main, scooped up with flatbread.
Why it's made this way: Jazan's shared border and centuries of family and trade ties with Yemen brought this Yemeni stew into the region's markets far more deeply than anywhere else in Saudi Arabia.
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Part of World of Street Food — 3248 dishes from 118 countries.
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