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Saltah  salta


1 tbsp. oil
3 garlic cloves, minced
1/2 onion, chopped
1 green chili, more or less to taste
2 tomatoes, fresh or canned
½ tsp. salt
½ tsp. coriander
¼ tsp. cumin seeds
¼ tsp. ground black pepper
5 pieces of okra, chopped
1 potato, peeled and chopped
Optional: 1 small squash or ½ eggplant, chopped
1 1/4 cup water
Prepared Hulba

How to make

First, chop onion, garlic, and green chili and sauté in oil over medium heat until onion and garlic are browned, about 7-10 minutes. Add coriander, cumin, pepper and salt. Add chopped tomatoes and cook in oil until the liquid from tomatoes has evaporated, and oil turns red, about 5 minutes. Add okra, potatoes, and water. Cover and boil over medium heat until potatoes are soft and most of the liquid has evaporated, about 20-30 minutes. Watch the vegetables to make sure they do not burn.To make saltah, place the stewed vegetables in a stoneware pot on the stove. Make sure your pot is burner-safe and will not crack over high heat. Break up vegetables into small pieces with a spoon. Add just enough water to make a broth, about cup. Dont add too much water or the taste will be diluted.Add an extra pinch of salt and pepper to taste, and a few chopped green chilis on top of vegetables if desired. Also add as an option, 1 egg or beef broth.Heat on medium heat until bubbling. Pour on prepared hulba and let sit for a few seconds before serving piping hot. Serve with bread.



I am Jordanian. I just heard about saltah from my husband who has been to Yemen a few times on business trips. He loved Yemeni dishes like mandi, which he cooks and bint alsahen. lately we tried Agda and saltah with mulawah which i loved,from a Yemeni restaurant. But they were both made with either meat or chicken. I was trying to get the recipe of saltah from Internet which led me to you on YouTube. I am thankful to you for your detailed instructions which I did not find in Arabic. Surprised to find saltah without meat. Thank you so much for your sharing.

11.23.2013 Reply


thank you very much for your comment im gla you liked it :)



I am from Yemen but moved to America for two years and I reallllllllllly like this salt ah it reminds me of Yemen

05.06.2014 Reply


U have a very interesting way of making helba..I'm wondering which part of Yemen did u learn this from ?!

04.16.2015 Reply


the green bell pepper is not typical, but I was using this until i found chives in the store. then i started using chives instead. 



Im Deshani 19 years old and i was born in Yemen but Im a Sri Lankan citizen.Myself and my family lived in Yemen for 12 years and we were daily customers to the Shebani restaurant in Sanaa. We enjoyed eating saltah, fool, kibda and many more delicious dishes. We remember those days when the hot hot dishes arrive at the large tables. We lived in Sanaa Yemen and we are now in Sri Lanka but we badly miss Yemen and all the food and the yemeni people.... you people are so nice... Thankyou so much for thr recipe!!!!!!!!!!!!   lv yaaaa         <3


04.23.2015 Reply


Saltah is traditionally done in solid stone bowls. It's hard to find the traditional Yemen bowls, but the Korean dolsot bowls are great for this. These can be found at Korean grocery stores or at

12.02.2017 Reply