World Flavors Cookbook

Hulba (Fenugreek Foam)

A unique Yemeni preparation of fenugreek seeds, soaked and whipped until it becomes a light, airy, and white foam, used as a topping for stews.

Cuisine: Yemen

Ingredients

• 2 tbsp fenugreek powder
• Cold water
• Sahawiq (tomato-chili salsa)

Instructions

1. Soak fenugreek powder in 1 cup water for 2 hours.
2. Drain the excess bitter water.
3. Whip the hydrated fenugreek paste vigorously with a whisk or electric mixer until it triples in volume and turns white and foamy.
4. Fold in a few spoonfuls of Sahawiq for flavor and color.
5. Serve immediately on top of bubbling stews like Saltah.