Hilbah
Ingredients
- 2 tbsp ground fenugreek seeds (found in Indian and Middle Eastern stores)
- ¼ cup water
- juice from 1 lemon
- salt
Instructions
- Place the ground seeds in a bowl, cover with water and soak for at least an hour in the refrigerator.
- The seeds will soak most of the water and will double in size.
- Discard of the water by tilting the bowl gently (don’t spill the jelly-like seeds themselves).
- Add lemon juice, 2 tablespoons water and salt, and using a whisk or a mixer whisk the hilbah until it becomes thick and frothy. Add a little more water if necessary. The consistency should be fluffy but not watery.
- It is best eaten when freshly made. You can keep leftovers in the fridge in a closed container. Hilbah tends to turn dense and lose its foam after a while. You can either add it to foods as is or add some lemon and water and re-whisk it to recreate the original texture.