Hulba (Yemeni Fenugreek Condiment)

May 5, 2016

Hulba (Yemeni Fenugreek Condiment) - kvalifood.com

A frothy Yemeni condiment made by soaking ground fenugreek in water, whipping it until light and airy, then folding in a blend of tomato, chilli, and cilantro. The signature is the froth – properly whipped hulba changes from brown to pale and increases in volume. Served alongside flatbread, saltah, or fahsa.

Makes ca. 1 cup / serves 4-6

Ingredients

2 tbsp ground fenugreek (12 g)
1 medium tomato (~130 g), quartered
1 garlic clove (~5 g), peeled
2 tbsp fresh cilantro leaves, roughly chopped
1 green chilli pepper, seeded for less heat
1/2 lemon, juiced (~15 ml)
salt, to taste
water, for soaking

Directions

Place the ground fenugreek in a bowl and cover with about 1 cup water. Stir, cover, and let soak for at least 2 hours or overnight. Longer soaking removes more bitterness.
Pour off the soaking water carefully. The fenugreek will have absorbed water and formed a thick paste.
Whip the drained fenugreek paste using an electric hand mixer or whisk. Beat vigorously for 5-10 minutes until the paste becomes frothy, increases in volume, and lightens in colour from brown toward pale. Chilling the paste in the freezer for 5 minutes before whipping helps achieve better froth.
In a blender, combine the tomato, garlic, cilantro, green chilli, and lemon juice. Blend until smooth.
Gradually fold the blended vegetable mixture into the whipped fenugreek, whisking continuously to maintain the froth. Season with salt.

Notes

The two-stage method (whip fenugreek separately, then fold in vegetables) produces the best froth.
If your fenugreek does not whip well, try lightly toasting the ground fenugreek in a dry pan before soaking.
Hulba does not keep well – the froth deflates over time. Make it fresh and serve promptly.
For a more traditional approach, replace the fresh tomato and chilli with 2 tbsp bisbas (Yemeni chilli-tomato relish) if available.