Hilbeh (Yemeni Fenugreek and Cilantro Relish)

Hilbeh is a staple of Yemeni Shabbat tables, a foamy, slightly bitter relish made by whipping soaked fenugreek seeds into a paste with cilantro and chili. Spoon it over soups like Saltah or spread it on warm Kubaneh bread.

Ingredients

• 3 tbsp whole fenugreek seeds
• 1/2 cup fresh cilantro, roughly chopped
• 2 garlic cloves
• 1 small green chili (such as jalapeno or serrano), seeded for less heat
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2-3 tbsp water, as needed

Instructions

1. Soak the fenugreek
   Place the fenugreek seeds in a bowl, cover with plenty of water, and soak overnight, or at least 8 hours. Drain and rinse well.
2. Whip the fenugreek
   Transfer the soaked seeds to a blender or use a hand mixer, and whip for 3-4 minutes with a splash of water until light, foamy, and slightly gelatinous.
3. Blend with herbs
   Add the cilantro, garlic, chili, lemon juice, cumin, and salt. Blend until you have a coarse, bright green relish, adding water a tablespoon at a time if it is too thick.
4. Chill and serve
   Transfer to a jar, cover, and refrigerate for at least 30 minutes before serving.

Hilbeh keeps in the fridge for about a week and gets more pungent with time.