📝 About This Recipe
Hilbe is the legendary, cloud-like condiment of the Yemenite Jewish community, prized for its unique frothy texture and potent health benefits. This emerald-hued dip combines the earthy, slightly bitter notes of fenugreek with the fiery kick of zhug and the brightness of fresh lemon. It is more than just a sauce; it is a culinary ritual that transforms humble seeds into a silky, whipped masterpiece that elevates every meal it touches.
🥗 Ingredients
The Fenugreek Base
- 3 tablespoons Ground Fenugreek Seeds (must be high-quality, fresh ground powder)
- 2 cups Cold Water (for the initial soaking process)
The Flavor Profile (Zhug-Style)
- 1 large bunch Fresh Cilantro (thick stems removed, roughly chopped)
- 3-4 pieces Garlic Cloves (peeled and smashed)
- 2-3 pieces Green Thai Bird's Eye Chilies (seeded for less heat, or kept whole for more spice)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1/4 teaspoon Ground Cardamom (adds a traditional floral depth)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Finish
- 2-3 tablespoons Fresh Lemon Juice (adds acidity and stabilizes the foam)
- 1 tablespoon Extra Virgin Olive Oil (optional, for a silkier mouthfeel)
- 1/4 cup Cold Water (added gradually during whipping)
👨🍳 Instructions
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1
Place the ground fenugreek powder in a medium-sized glass bowl and cover it with 2 cups of cold water.
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2
Let the fenugreek soak for at least 12 hours, or overnight. During this time, the powder will absorb water and turn into a gelatinous mass while releasing its bitter tannins.
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3
Carefully tilt the bowl to pour off the excess water that has risen to the top. You will be left with a thick, pale-yellow paste at the bottom.
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4
Using a hand mixer or a balloon whisk, begin beating the fenugreek paste. It will initially look like jelly, but as you incorporate air, it will begin to turn white and frothy.
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5
Continue whipping for 5-7 minutes. Gradually drizzle in a tablespoon of cold water at a time if the mixture is too thick. You are looking for a consistency similar to stiff whipped cream or marshmallow fluff.
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6
While the hilbe base is resting, prepare the seasoning. In a food processor or mortar and pestle, combine the cilantro, garlic, chilies, cumin, cardamom, salt, and pepper.
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7
Pulse the seasoning ingredients until they form a fine, vibrant green paste (this is essentially a fresh green zhug).
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8
Fold the green seasoning paste into the whipped fenugreek mixture gently using a spatula, ensuring the color is evenly distributed.
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9
Slowly whisk in the fresh lemon juice. You will notice the mixture lightens even further and the texture becomes slightly more stable.
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10
Taste the hilbe. It should be savory, spicy, and tangy. Add more salt or lemon juice if needed to balance the natural earthiness of the fenugreek.
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11
Transfer the hilbe to a serving bowl. If desired, drizzle with a touch of olive oil on top for a glossy finish.
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12
Serve immediately while the texture is at its peak fluffiness, or store in an airtight container in the refrigerator for up to 3 days.
💡 Chef's Tips
Always use a glass or ceramic bowl for soaking, as fenugreek can sometimes stain plastic. If the hilbe tastes too bitter, it likely didn't soak long enough or the soaking water wasn't fully drained. For the ultimate texture, use a stand mixer with a whisk attachment on high speed to get maximum aeration. To keep the hilbe fresh for longer, don't add the lemon and cilantro paste until right before serving. Fenugreek has a very strong aroma that can linger; keep your storage container tightly sealed!
🍽️ Serving Suggestions
Serve as a thick topping for Yemenite Marak Temani (Beef Soup). Use it as a dip for warm, fluffy Malawah or Saloof flatbreads. Dollop over a bowl of classic Hummus for a spicy, whipped textural contrast. Pair with a cold glass of Arak mixed with grapefruit juice to cut through the spice. Serve alongside a fresh Israeli salad of finely chopped tomatoes and cucumbers.