Hulba (fenugreek paste)
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Hulba (fenugreek paste)
  Yemani    Condiments  
Last updated 6/12/2012 12:56:11 AM. Recipe ID 18274. Report a problem with this recipe.
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      Title: Hulba (fenugreek paste)
 Categories: Yemani, Condiments
      Yield: 6 Servings
    1/4 c  Ground hulba (fenugreek)
      1 c  -Cold water
      2    Hot chilis (more if desired)
      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)
  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.

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Recipe ID 18274 (Apr 03, 2005)

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