Lasmia comes from Yemen,  the city of Ta’iz to be precise, but war and famine drove her family out.  Her once proud city lies in complete ruins, all semblance of a normal life gone. Having to flee for their lives, Lasmia and her family left with very few possessions. In reality, she thought she would be home again within a few months.  That was 7 years and 5 countries ago.  Now she has accepted that her home is gone, and that NYC is where she must rebuild.  Lasmia is grateful to America for opening a door to her, but is also scared and saddened that it has now closed the doors to many of her family and friends.

lasmia loves to cook, for her it is a link to her past, to her heritage and country.  She says that a cook is lucky, because traditional recipes are part of your soul and one can steal them from you. Here Lasmia shares a favourite dish with you.  Please enjoy!

Ingredients for Saltah.jpg


1lb of ground beef or lamb

1/4 cup of vegetable oil.

2 chopped onions and 2 chopped tomatoes 

4 potatoes, peeled and cut into small cubes

5 cups of broth with added salt and pepper

2 large eggs, beaten

A handful of cilantro and fenugreek seed paste and zhug (a Middle Eastern pesto) 2 tbps

  1. Heat the oil in  a pan that holds 3 quarts saucepan at medium heat.
  2. Add all the meat and onions into the oil, stirring often for approximately 10 minutes.
  3. Add  the cubed potatoes,  chopped tomatoes, salt, pepper and broth.
  4. Bring to boil and then turn it down and let it simmer  for 1 hour or until meat and potatoes are well cooked, add water if it is needed.
  5. Stir in eggs and cilantro, making sure to mix them well..
  6. Cook for a few minutes more and then remove from the heat. Finally add the zhug and fenugreek paste.

Enjoy your taste of Yemen!