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Fahsa (Shredded Lamb Stew with Fenugreek Froth)
A Yemeni stew: lamb simmered in maraq, the spiced meat broth, until it leaves the bone, shredded, brought to a hard bubble in a heated stone pot, and served still boiling under hulba — ground fenugreek whipped into a pale froth. Flatbread torn off by hand is the spoon. The face of the dish is a foam raised from a legume seed and put on top, rather than skimmed off.
