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Hulba (frothy fenugreek): recipe illustration
Sauces & basics

Hulba (frothy fenugreek)

Hulba is a frothy sauce made from soaked fenugreek seeds, blended and whisked, with a distinctive flavour somewhere between caramel and maple. It goes with flatbreads and meat dishes and is eaten lukewarm.

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Ingredients

Ingredients

Épices

Spices & seasoning

Optional extras

On the side

Nutrition facts

263 kcal per serving

Protein
8.9 g
Carbohydrates
6.5 g
of which sugars
2.9 g
Fat
21.1 g
of which saturated fat
2.4 g
Fiber
3.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the fenugreek seeds overnight in cold water.
  2. Drain, rinse, then cook them for 10 minutes in simmering water until they crush easily.
  3. Drain and blend the seeds with a little of the cooking water until you have a smooth paste.
  4. Whisk the paste vigorously to make it froth, gradually adding the cooking water.
  5. Blend the tomato, chilli, garlic, coriander and lemon, then fold into the frothy mixture.
  6. Season with salt, cumin and turmeric, then serve lukewarm with bread.

Variations and tips

Spicier version. Add a spoonful of zhoug for a sharper, more aromatic sauce.

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Original Ecomely recipe.