Hulbah
.png) | |
| Place of origin | Yemen |
|---|---|
| Main ingredients | fenugreek seeds, water, Leek, salt, Citric acid |
.jpg) |
| Part of a series on |
| Arab cuisine |
|---|
Hilbeh (Arabic: حلبة) is a condiment made from ground fenugreek seeds. A traditional Yemeni food,[1] now popularized among other cultures as well, especially by Yemenite Jews in Israel, who have introduced it to other ethnic groups.[2] Hulbah greatly expands when added to water. When whisked in a bowl, it takes on a light, frothy texture. It is consumed almost every day domestically in Yemen, and can be eaten by itself or added to saltah and fahsa.[3] A dollop of hulbah is often dished out of the larger batch and added to hot soup.
References
[edit]- ↑ "Hilbeh - Traditional Spiced Fenugreek Dip From Yemen Recipe - Genius Kitchen". Retrieved 2018-10-29.
- ↑ Mizrachi, Avshalom [in Hebrew] (2018), "The Yemenite Cuisine", in Rachel Yedid; Danny Bar-Maoz (eds.), Ascending the Palm Tree: An Anthology of the Yemenite Jewish Heritage, Rehovot: E'ele BeTamar, p. 129, OCLC 1041776317
- ↑ "Hilbeh". jimenaexperience.org. Retrieved 2018-10-29.
 | This Yemen-related article is a stub. You can help Wikipedia by adding missing information. |
.jpg){kind=small} | This Arab cuisine–related article is a stub. You can help Wikipedia by adding missing information. |
 | This Jewish cuisine–related article is a stub. You can help Wikipedia by adding missing information. |