Recipe 4 All: Hulba (Fenugreek Paste) Recipe — Every recipe in the World on this site.

Recipe 4 All: Hulba (Fenugreek Paste) Recipe

Hulba (Fenugreek Paste)

Yield: 6 servings
¼cups Ground hulba (fenugreek)
1cups -Cold water
2  Hot chilis (more if desired)
1  Tomato; peeled and chopped
¼cups Chopped onion
2  Garlic cloves; crushed
¼teaspoon Hawayij
1cups Finely chopped boiled lamb
1cups Boiled lentils
1tablespoon Chopped coriander leaves
2tablespoon Clarified butter or oil
1  Bone (or chicken stock)

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 chilis 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 ½ cup red lentils in 1-½ 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.

Karen Mintzias

Your Hulba (Fenugreek Paste) is ready. Happy cooking!

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