Fenugreek is used in many Arab countries because its use is similar. It is boiled and drank hot, but in Yemen, it is used differently. Fenugreek is ground and mixed with other items. Ground fenugreek is soaked in water for not less than two hours until it is fully soaked up in the water, it is then mixed manually for five minutes until its color changes from green to white. The more you mix it the more and whiter it becomes. It is then called white fenugreek which readies for use in the traditional Yemeni dish (Salta). While fenugreek is added to beef soup and minced meat or potato cubes. The dish is served while it is hot on a stone plate to keep it warm.