
Sauces
Yemeni Hilbeh with homemade fenugreek
Traditional Yemeni fenugreek sauce (hilbeh) for the Shabbat meal
⏱ 24 hr🍽 4 servings 🌍 Israeli👩🍳 Afoona
👨🍳 Method
- 1
Soak the fenugreek seeds in water 12 hours.
Bowl
- 2
Drain the fenugreek seeds.
Colander
- 3
Grind the fenugreek seeds in a blender into a thick paste.
Blender
- 4
Whip the hilbeh with a little water until it doubles in volume.
Whisk
- 5
Add and mix well. Season with salt and black pepper.
For the Hot Paste
- 6
Soak the fenugreek seeds in water 12 hours, changing the water 2–3 times.
Bowl
- 7
Drain the fenugreek seeds.
Colander
- 8
Grind the fenugreek seeds in a blender into a thick paste.
Blender
- 9
Whip the hilbeh with a little water until it doubles in volume.
Whisk
- 10
Add the tomatoes, schug, garlic, cumin and lemon juice and mix well. Season with salt.
- 11
Serve as a side for lahoh, jachnun or malawach.
24calories
1 gprotein
4 gcarbs
0 gfat
● protein 21%● carbs 68%● fat 11%
Per serving, servings (calculated for this version)
🧩 Another 1 recipe based on Hilbeh