Preparation info
  • Makes

    200 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Used extensively in the cuisine of Yemen in the southern Arabian Gulf and also in the food of Libya and Egypt, this fenugreek paste is served as a dip with flatbread in the same way hoummus, baba ghannouj and other dips of the Middle East are. Hilbeh can also be cooked into a stock with grains, vegetables, lentils or meat. The fenugreek seeds are soaked first to reduce their bitterness, so don’t contemplate skipping this step.