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Hulba (Fenugreek Paste) Recipe - Cooking Index

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Hulba (Fenugreek Paste)

Serves: 6 people

Recipe Ingredients

1/4 cup 59mlGround hulba - (fenugreek)
1 cup 237ml- cold water
2   Hot chiles - (more if desired)
1   Tomato - peeled and chopped
1/4 cup 15g / 0.5ozChopped onion
  - or- spring onion
2   Garlic cloves - crushed
1/4 teaspoon 1.3mlHawayij
1 cup 237mlFinely chopped boiled lamb
  - or- chicken
1 cup 237mlBoiled lentils
1 tablespoon 15mlChopped coriander leaves
2 tablespoons 30mlClarified 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.

"The Complete Middle East Cookbook" by Tess Mallos


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