Hilbah (Fenugreek Condiment)
Hilbah is a Yemeni condiment of ground fenugreek seeds whipped into a pale, airy froth. Soaking the seeds for three hours turns them slippery and thick, and beating the mixture gives it a light texture that clings to bread. Leeks and coriander add freshness, lemon cuts the fenugreek's bitterness, and zḥug brings heat. It is also stirred into hot soup as a flavoring, where the froth melts into the broth.
Instructions
Stir the ground fenugreek into the water in a bowl and leave it to soak for 3 hours. It is ready when the seeds have swollen and the mixture has thickened into a gel.
Beat the soaked fenugreek with a spatula until the paste turns pale, light and frothy. If it feels too stiff to whip, add a little more water a spoonful at a time.
Fold in the chopped coriander leaves and leeks until they are spread evenly through the froth.
Season with the salt, the juice of the lemon (or citric acid to taste) and the zḥug, and stir until the color is even. Taste and adjust the sourness and salt.
If you like, stir in grated tomato at the end. Serve with bread for scooping or spoon a dollop into hot soup.
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