This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 8
Place ½ cup of water in a small bowl and sprinkle the fenugreek. Keep fenugreek in water for 2-3 hours, then drain the excess water and set aside.
Step 2 of 8
Meanwhile, heat oil in a large sauce pan and sauté spring onions for 2 mins. Add beef cubes and stir for another 5 mins.
Step 3 of 8
Add tomato, MAGGI® Chicken Bouillon cubes, cumin powder and additional water. Bring to a boil. Cover and simmer on low heat for 2¼ hours or until beef is well cooked.
Step 4 of 8
Whip fenugreek for 5 mins or until it rises and becomes white in color. Add green sahawek mixture and combine with fenugreek.
Step 5 of 8
Put Yemeni rock pan on high heat until very hot, remove beef from stock and place it in the Yemeni rock pan.
Step 6 of 8
Mash the beef using a big spoon and pour in the stock to measure 2 cups or 500 ml and stir together.
Step 7 of 8
Spoon the fenugreek mixture over and serve.
Step 8 of 8
To make green sahawek: Place all sahawek ingredients in blender and blend for 3 mins or until smooth.