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Hulba (Fenugreek Paste)

Hulba (Fenugreek Paste recipe image
This hearty Hulba stew is a staple of Lebanese cuisine, featuring a thick, earthy base of soaked fenugreek seeds blended with tender lentils and savory meat. The dish offers a unique balance of bitter and sweet notes, tempered by fresh chilies and garlic. It is incredibly comforting and robust, making it an ideal choice for cold evenings or family gatherings. Served hot with crusty khobz or malvj bread, it invites everyone to scoop up every last bite. Simple to prepare yet deeply flavorful, this vegan-friendly adaptable recipe brings authentic Middle Eastern comfort to your dinner table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 175.9
Dietary: Gluten-free
Description
This hearty Hulba stew is a staple of Lebanese cuisine, featuring a thick, earthy base of soaked fenugreek seeds blended with tender lentils and savory meat. The dish offers a unique balance of bitter and sweet notes, tempered by fresh chilies and garlic. It is incredibly comforting and robust, making it an ideal choice for cold evenings or family gatherings. Served hot with crusty khobz or malvj bread, it invites everyone to scoop up every last bite. Simple to prepare yet deeply flavorful, this vegan-friendly adaptable recipe brings authentic Middle Eastern comfort to your dinner table.
Ingredients
  • 1/4 cup Ground hulba (fenugreek)
  • 1 cup Cold water
  • 2 Hot Chilis (more if desired)
Directions
  1. 1
    Place fenugreek in a bowl and add cold water. Leave to soak for 5 hours.
  2. 2
    Pour off the soaking water and beat the fenugreek until frothy with a fork.
  3. 3
    Remove stalks and seeds from chilis and chop finely, taking care when handling them.
  4. 4
    Blend the chopped chilis into the fenugreek paste with salt to taste and place the mixture in a pot.
  5. 5
    Add 1 peeled and chopped tomato, 1/4 cup chopped onion or spring onion, 2 crushed garlic cloves, and 1/4 teaspoon hawayij spice blend to the pot.
  6. 6
    Add 1 cup finely chopped boiled lamb or chicken and 1 cup boiled lentils to the pot.
  7. 7
    Stir in 1 tablespoon chopped coriander leaves and 2 tablespoons clarified butter or oil.
  8. 8
    Blend ingredients in the pot and add enough bone broth or chicken stock to moisten the mixture.
  9. 9
    Place the pot over medium heat and cook, stirring occasionally, until bubbling and thick.
  10. 10
    Add a little more stock during heating if necessary to maintain a scoopable consistency.
  11. 11
    Adjust seasoning with salt and serve hot in a deep bowl with khobz, malvj, or Lebanese flat bread for scooping.

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.

Keywords: hulba, fenugreek, lebanese, stew, lentils, meat, chili, garlic, onion, tomato, coriander, bread, dipping, comfort food, middle eastern, spicy, hearty, traditional, vegetarian option
Read it online: https://www.chefs-mate.com/recipe/hulba-fenugreek-paste/