The moment of truth! Once your Mereg is done, it’s time to transform it into Fahsa. The below served 4 adults and 4 children, along with everything else on this page.If you don’t have a madara (large stone pot with low sides, that can go on the stove top), a 8-10 inch cast iron pan would probably work nicely. You will not only prepare the Fahsa in it, it should also be placed in the center of the table (or floor, as you might do do in Yemen*) and eaten family style, using bits of bread to dip/scoop. You may also want to add some of the sahwk right there in the pot, but only add enough for your won consumption, and don’t stir it in.
- ~3 cups of Mereg (broth, veggies and meat)
- other cooked veggies you have on hand (they put in some sauteed okra)
- more salt to taste
- 3 spoonfuls of Hulba (see above)
- Kidem or Yemeni flat bread to eat it with**
In and unheated madara or cast iron pan, mash up about half of the veggies from the Mereg, using a fork. Add a bit of broth to help it along. Here is where you would add in any other desired veggies.
Once good and mashed, add some of the meat, shredded into small pieces, careful to discard any bones, and add more broth if desired.
Put the pan on the stove and heat the Fahsa on medium heat for at 15-20 minutes to allow flavors to combine. Add salt to taste.
When ready to serve, add scoops of Hulba on the top and do not stir it in (make the island!). Serve with Kidem, Yemeni flat bread, or even pita.
*Yemeni dining etiquette
** I didn’t yet try either of these recipes because my friends brought Kidem, but I plan to soon.
Update (29/4/18): YES. Take the time to make the bread. The Queen of Sheba site for their khobz bread which was turned out really good but I think I will try it again to perfect it; bread can be finicky! They also have a recipe for Kidem, which I will try next time)