Hilbah (Fenugreek Condiment)
Hilbah, (Arabic: حلبة) also spelled holbah, is a condiment or dollop made from ground fenugreek seeds. It is typically consumed with a morsel of bread (sop), or added as flavoring to hot soups. Its preparation is mostly found in Yemen, Israel and other Middle-Eastern countries.
Source and licence
"Hilbah (Fenugreek Condiment)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hilbah_(Fenugreek_Condiment), revision 4630056), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hilbah_(Fenugreek_Condiment)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630056
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Jewish Yemenite by a tradition spanning countries: Jewish Yemenite (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 3 tbsp ground fenugreek seeds
- 1 cup water
- Coriander leaves, finely chopped
- Leeks, chopped
- 1 lemon or citric acid to taste
- 1 tsp salt
- 1 tbsp zḥug (hot sauce made from red peppers, garlic, coriander leaves, etc.)
- Grated tomato (optional)
Method
- Soak ground fenugreek in the water for 3 hours until expanded.
- Beat with a spatula until paste becomes light and frothy. Gradually add more water if necessary.
- Mix in coriander leaves and leeks.
- Mix in salt, lemon juice, and zḥug.
- Mix in grated tomato if using.