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Yemen / Sauces & condiments
Wikibooks
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.
Ingredients
ScaleNo serving count in the source — scale by factor
- fenugreek, ground seeds3 tbsp
- water1 cup
- coriander leaves, finely chopped
- leek, chopped
- lemon or citric acid1
- salt1 tsp
- zhug, hot sauce made from red peppers, garlic, coriander leaves, etc.1 tbsp
- tomato, grated; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.
Region evidence: recipe text — “Jewish Yemenite recipes”
