Hulba (Fenugreek Paste)

Recipe Ingredients

1/4 cup	59ml	Ground hulba - (fenugreek)
1 cup	237ml	- cold water
2		Hot chiles - (more if desired)
		Salt
1		Tomato - peeled and chopped
1/4 cup	15g / 0.5oz	Chopped onion
		- or- spring onion
2		Garlic cloves - crushed
1/4 teaspoon	1.3ml	Hawayij
1 cup	237ml	Finely chopped boiled lamb
		- or- chicken
1 cup	237ml	Boiled lentils
1 tablespoon	15ml	Chopped coriander leaves
2 tablespoons	30ml	Clarified butter or oil
1		Bone - (or chicken stock)

Recipe Instructions

Place fenugreek in a bowl and add cold water. Leave to soak for 5 hours. Pour off water and beat until frothy with a fork.

Remove stalks and seeds from chiles and chop finely (take care in handling them). Blend into fenugreek paste with salt to taste and place in a pot. This is the actual Hulba.

Add remaining ingredients except the stock or substitute some of the ingredients with whatever is on hand, e.g. diced boiled potatoes for rice, cooked dried beans for lentils. (For 1 cup cooked lentils, simmer 1/2 cup red lentils in 1-1/2 cups water for 15-20 minutes until thick.)

Blend ingredients in pot and add enough stock to moisten. Place over medium heat and cook, stirring occasionally, until bubbling and thick. Add a little more stock during heating if necessary.

Adjust seasoning with salt and serve in a deep bowl with khobz, malvj, or the readily available Lebanese flat bread for scooping up the mixture. Serve in individual bowls if preferred.

Source:
"The Complete Middle East Cookbook" by Tess Mallos

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