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Hulba (Fenugreek Paste)

 

75

Yield

1

batch

Prep

20

min

Cook

20

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

¼ cup fenugreek
*
1 each tomatoes
peeled, chopped
¼ cup onions
chopped
2 each garlic cloves
crushed
1 cup lamb
boiled, chopped
*
1 cup lentils
boiled
1 tablespoon cilantro
chopped
*

Directions

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.

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 1853% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 15g 61%
Sugars g
Protein 26g
Vitamin A 6% Vitamin C 14%
Calcium 4% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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