afoona
Yemeni Hilbeh
Sauces

Yemeni Hilbeh with homemade fenugreek

Traditional Yemeni fenugreek sauce (hilbeh) for the Shabbat meal

⏱ 24 hr🍽 4 servings 🌍 Israeli👩‍🍳 Afoona

👨‍🍳 Method

For the homemade fenugreek ✓ Homemade · or skip – back to store-bought

  1. 1
    Soak the fenugreek seeds in water 12 hours.
    Bowl
  2. 2
    Drain the fenugreek seeds.
    Colander
  3. 3
    Grind the fenugreek seeds in a blender into a thick paste.
    Blender
  4. 4
    Whip the hilbeh with a little water until it doubles in volume.
    Whisk
  5. 5
    Add and mix well. Season with salt and black pepper.

For the Hot Paste

  1. 6
    Soak the fenugreek seeds in water 12 hours, changing the water 2–3 times.
    Bowl
  2. 7
    Drain the fenugreek seeds.
    Colander
  3. 8
    Grind the fenugreek seeds in a blender into a thick paste.
    Blender
  4. 9
    Whip the hilbeh with a little water until it doubles in volume.
    Whisk
  5. 10
    Add the tomatoes, schug, garlic, cumin and lemon juice and mix well. Season with salt.
  6. 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)

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⚖ About the ingredients

🔧 Tools needed (4)

  • Blender · 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Whisk · Also works: Hand mixer (None) · 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)

By the steps, as the recipe is built now: another version or addition can change the list.

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