I really wanted to learn how to make real frothy Yemeni Hulbah [fenugreek]. You will need powdered Fenugreek for this. Yallah Bismillah:
1) 2 tblsp of powdered fenugreek
2) salt to taste
3) juice of one lemon or lime
4) 1/2 tomato [not over-riped]
5) green chilly pepper [amount will depend on how hot/spicy you like it]
6) 1 clove garlic
7) 2 tbslp of cilantro
Alright first soak the ground fenugreek in water–about 1 cup. Mix, cover and leave aside for 2 hours. The water will float to the surface and the fenugreek will form a paste at the bottom. Pour out the water–away goes the bitterness of the fenugreek with it. Now take it and freeze it for about 5 minutes– we do not want it to freeze but rather get cold. Take it out and using a whisk briskly [or you can use an electric whisk] and it will become nice and frothy. Add the lemon juice and the salt and whisk some more and it will become even more frothier. Leave aside.
Now in a blender place the tomato, cilantro, green chilly pepper, and garlic and blend. You can add a little lemon if it is proving hard to blend. Now take this mixture and add gradually to the whisked fenugreek and keep on whisking until it is all incorporated. And there is your frothy fenugreek ready to serve as a condiment or as a dip with bread.
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Posted in Fish, Yemeni Dishes on July 23, 2012|
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This is another Adeni dish that is very popular. We usually make Khobz and frothy hulbah with this or eat with white rice. You will need:
1) 2 Salmon fillets
2) 1/4 tsp of fenugreek [whole]
3) 2 tbslp of oil
4) 2 tomatoes peeled and diced
5) 3 cloves of garlic crushed
6) green chilly pepper [Sarano pepper] slit lengthwise and halved
7) 1/2 tsp of ground cumin
8) 1/2 tsp of ground coriander
9) salt to taste
10) 1 and 1/2 tbslp of tomato paste
11) cilantro for garnish
12) Bisbas Ahmar [red chilly pepper sauce]
Alright let’s start, “Bismillah.” Place a frying pan under medium high heat and add the oil. Then when it is hot add the fish and the fenugreek seeds. Let cook for 1 minute, then add the garlic, green chilly pepper, red chilly sauce, cumin coriander, salt, diced tomatoes and tomato paste. Add 1/4 cup water and shake the frying pan so everything is evenly spread out, or gently with a spoon mix [but be careful don’t break the fish]. Leave on medium low heat until the sauce thickens–I sometimes stick it in the oven at 350 degrees Fahrenheit until the sauce has thickened. Serve with Khobz [South Yemeni bread] and Hulbah or on a bed of rice.
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