Hulba (Fenugreek Paste)
Yield
1 batchPrep
20 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
fenugreek
|
*
|
| 1 | each |
tomatoes
peeled, chopped |
|
| 59 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 237 | ml |
lamb
boiled, chopped |
*
|
| 237 | ml |
lentils
boiled |
|
| 15 | ml |
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.
