Yemenite Fenugreek (Hilbe)Shulamith
Hilbe, like beer, is an acquired taste. I learned to love it from my mother-in-law, who always has some on her table along with the Skhoog and the grated tomatoes. It is especially tasty as a garnish in a hearty Yemenite soup, but I have learned to have a bowl of Hilbe with just about any meal.
This recipe, oddly enough, cannot be doubled. If you want to make a larger amount of Hilbe, you must use two or more bowls.
Hilbe is a legume. Its English name is Fenugreek. Bet you didn’t know that.
Recent research has confirmed what the Yemenites have always said: that Hilbe lowers blood sugar. It turns out that Hilbe is very rich in soluble fibers and in minerals.
- 2 TBS coarsely ground Hilbe
- juice of three lemons (in the summer, when lemons are not in season, you can use a good-quality bottled lemon juice without preservatives)
- a hefty pinch of salt
- one ripe tomato (this non-traditional addition I learned from my mother-in-law’s Moldavian care-giver, Elvira, who is an excellent Yemenite cook).
A 1/2 cup serving of Hilbe has 18 calories, of which 12 are carbs (almost all fiber)