Hulba (Fenugreek Paste)
Hulba (Fenugreek Paste), a lamb recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Hulba (Fenugreek Paste)
Ingredients
- 1/4 c Ground hulba (fenugreek)
- 1 c -Cold water
- 2 Hot chilis (more if desired)
- Salt 1 Tomato; peeled and chopped
- 1/4 c Chopped onion
- -OR- spring onion 2 Garlic cloves; crushed
- 1/4 ts Hawayij
- 1 c Finely chopped boiled lamb
- -OR- chicken 1 c Boiled lentils
- 1 tb Chopped coriander leaves
- 2 tb Clarified butter or oil
- 1 Bone (or chicken stock)
Method
- 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 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.
More Lamb recipes
- Ambila Chicken
- Another Gyros
- Arni Exohiko (“Surprise” Lamb, Country Style )
- Aziza Benchekroun’s Five-Day Preserved Lemon
- Banzai Peanut Sauce
- Beaumont Inn Burgoo