- 1 cup Water
- 2 tablespoons ground fenugreek
- 2 tablespoons Vegetable oil
- 1.5 cups Spring onions
- 1800 g beef
- 2 medium Tomatoes
- 2 cubes MAGGI Chicken Stock
- 1 teaspoon ground cumin
- 7 cups Water
- For the green sahawek:
- 2 cloves Garlic
- 1 cup Coriander leaves
- 1 cup Leeks
- 1 green chili pepper
- 1 pinch Salt
- 1 cup Water
Al-Fahsa
INGREDIENTS
Al-Fahsa with
Al-Fahsa with 
- 1 cup Water
- 2 tablespoons ground fenugreek
- 2 tablespoons Vegetable oil
- 1.5 cups Spring onions
- 1800 g beef
- 2 medium Tomatoes
- 2 cubes MAGGI Chicken Stock
- 1 teaspoon ground cumin
- 7 cups Water
- For the green sahawek:
- 2 cloves Garlic
- 1 cup Coriander leaves
- 1 cup Leeks
- 1 green chili pepper
- 1 pinch Salt
- 1 cup Water
NUTRITIONAL INFORMATION
Al-Fahsa with
Al-Fahsa with
- Energy 612 (Kcal)
- Protein 44 (g)
- Total Fat 43 (g)
HOW TO PREPARE
Al-Fahsa with
Al-Fahsa with
1
Put ½ cup of water in a small bowl and sprinkle over the fenugreek. Keep fenugreek in water for 2-3 hours then drain from exceeding water and set aside.
2
Meanwhile, heat oil in a large sauce pan and sauté spring onions for 2 minutes. Add beef cubes and stir for another 5 minutes.
3
Add tomato, MAGGI Chicken Stock cubes, cumin powder and the additional water. Bring to boil, cover and simmer on low heat for 2¼ hours or until beef is well cooked.
4
Whip fenugreek for 5 minutes or until it rises and becomes white in color. Add green sahawek mixture and combine with fenugreek.
5
Put Yemeni rock pan on high heat until very hot, remove beef from stock and place it in the Yemeni rock pan.
6
Mash the beef using a big spoon and pour in the stock to measure 2 cups or 500ml and stir together.
7
Spoon the fenugreek mixture over and serve.
8
To make green sahawek: place all sahawek ingredients in blender and blend for 3 minutes or until is smooth.
REVIEWS
Al-Fahsa with
