afoona
Hilbeh
Sauces

Hilbeh

Fenugreek seeds soaked in water, then ground and whipped with water and mixed with tomato and schug, or blended with cilantro into a green spread. Based on the recipes themselves here, with no verified source.

⏱ 12 hr 3 min
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  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.
36calories
3 gprotein
7 gcarbs
1 gfat
● protein 24%● carbs 61%● fat 15%

Per serving (11 g), of 4 servings

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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.

⚙️ What you can change

  • Possible additions: Changing the soaking water (2–3 times) · Cilantro · Water · Tomatoes · Schug · garlic · olive oil · Lemon juice · Cumin · Hot paprika · Serving (with bread)
  • Soaking water: in water
  • Soaking time: 12 hours

⇄ Alternative recipes

Schug · Harissa · Horseradish

🔗 Used in

Jachnun

📚 Recipes built on Hilbeh

Yemeni HilbehCilantro and Fenugreek Dip - Israeli Green Sauce

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