Hulba-Fenugreek-Paste

This traditional Lebanese Hulba is a comforting, protein-rich stew centered around soaked fenugreek seeds. The seeds are blended into a smooth, emerald-green paste and simmered with lentils, onions, and your choice of lamb or chicken. The result is a dish with a unique earthy flavor and a creamy texture, balanced by the brightness of lemon and the heat of chilies. It is an excellent comfort food for chilly evenings, often served with warm flatbread for dipping. The soaking process is key to developing the signature frothy consistency, making this a dish that rewards a little advance planning with deeply satisfying results.

Cooking Method: Boiling, Stewing

Cuisine: Greek

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 175.9

Dietary: Gluten-free

Description

This traditional Lebanese Hulba is a comforting, protein-rich stew centered around soaked fenugreek seeds. The seeds are blended into a smooth, emerald-green paste and simmered with lentils, onions, and your choice of lamb or chicken. The result is a dish with a unique earthy flavor and a creamy texture, balanced by the brightness of lemon and the heat of chilies. It is an excellent comfort food for chilly evenings, often served with warm flatbread for dipping. The soaking process is key to developing the signature frothy consistency, making this a dish that rewards a little advance planning with deeply satisfying results.

Ingredients

1/4 cups Ground hulba (fenugreek) 1/4 teaspoon Hawayij
1 cups Cold water
1 cups Finely chopped boiled lamb
2 Hot Chilis (more if desired) -OR- chicken

Directions

1
Place the fenugreek seeds in a bowl and add cold water.
2
Leave the fenugreek to soak for 5 hours.
3
Pour off the soaking water and beat the fenugreek paste until frothy with a fork.
4
Remove stalks and seeds from chilis and chop finely.
5
Blend the chopped chilis into the fenugreek paste with salt to taste.
6
Place the mixture in a pot.
7
Add the remaining ingredients: boiled lentils, tomato, coriander leaves, onion, clarified butter or oil, and crushed garlic.
8
Add meat (lamb or chicken) or substitute with diced boiled potatoes or cooked dried beans if preferred.
9
If using dry lentils, simmer 1/2 cup red lentils in 1-1/2 cups water for 15-20 minutes until thick, then add to the pot.
10
Blend the ingredients in the pot and add enough stock to moisten.
11
Place over medium heat and cook, stirring occasionally, until bubbling and thick.
12
Add a little more stock during heating if necessary to maintain consistency.
13
Adjust seasoning with salt to taste.
14
Serve in a deep bowl or individual bowls with khobz, malvj, or Lebanese flat bread.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 175.9kcal

% Daily Value *
Total Fat 13.4g21%
Saturated Fat 4.0g20%
Cholesterol 33.5mg12%
Sodium 529.4mg23%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety: Take care when handling chilis as the oils can irritate skin and eyes. Wash hands thoroughly after chopping.

Substitutions: You can substitute lamb with chicken, diced boiled potatoes, or cooked dried beans. For a vegetarian version, omit the meat and stock, using water instead.

Preparation: The fenugreek must soak for at least 5 hours to soften properly and develop the characteristic frothy texture when beaten.

Cooking Tip: If using dry lentils, ensure they are fully cooked and thick before adding to the fenugreek mixture.

Serving: This dish is traditionally eaten with flatbread for scooping up the thick paste.

Keywords: fenugreek, hulba, lebanese, lentils, stew, soaked, creamy, earthy, lamb, chicken, comfort food, middle eastern, vegetarian option, spicy, broth, simmered, traditional, protein, flatbread

Read it online: https://www.chefs-mate.com/recipe/hulba-fenugreek-paste-2/