Whipped Yemenite Hilbeh

Whipped Yemenite Hilbeh

Hilbeh (in Hebrew “חילבה”, the word for fenugreek) is ground fenugreek seeds that, after soaking and whipping, become a light, airy spread. It is strongly identified with the table of Yemenite Jews in Israel, but it also belongs to older and wider traditions in the Middle East.

Working time: 20 minutes · Soaking: 8 hours · Yield: about 20 tablespoons · Difficulty: easy

Soaking removes the bitterness

Cover the powder with plenty of water, refrigerate, and pour off the water on top without stirring up the sediment. Repeating the rinse once gives a milder flavor. Use cold water to preserve the texture.

Ingredients (for about 20 tablespoons)

• 100 grams fenugreek seed powder
• 500 ml water for soaking, plus 150–250 ml for whipping
• Juice of one lemon
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1–2 tablespoons zhug, optional and not included in the calories

Choosing ingredients and substitutes

Buy ground fenugreek from a spice shop with high turnover. A yellowish, fragrant powder is better than a gray, old one. There is no direct substitute for the seed itself; fenugreek leaves are not suitable for this recipe.

Method

1. Soak. Mix the powder with 500 ml of water, cover and soak in the fridge for 8 hours.
2. Pour off the water. Gently pour off the dark water on top. For a milder flavor, add water, wait 20 minutes and pour it off again.
3. Whip. Transfer to a bowl and whip with an electric mixer for 7–10 minutes. Add cold water a tablespoon at a time until it becomes airy and voluminous.
4. Season. Fold in the lemon, salt and cumin; add zhug only if you want.
5. Chill. Refrigerate for an hour. The spread firms up slightly in the cold.

Nutrition facts and calorie estimate

The final volume depends on the amount of water; the whole recipe contains about 323 calories before zhug.

Variations and tips

• Hilbeh that is too runny firms up as it chills; don’t add more unsoaked powder.
• The characteristic smell can linger in the body — this is a natural property of fenugreek.
• Keeps up to 3 days in the fridge; freezing is not recommended because the foam breaks down.

Summary

Cold soaking and long whipping turn a bitter powder into an airy spread. A tablespoon is about 15 calories. It goes well alongside Yemenite soup and kubaneh.