Hulba is a Yemeni tradition used upon their famous dish Salata. After a few hours the fenugreek will turn to gel and separate from the water. I let mine sit overnight because the longer it sits the better it will turn out. The green sahawek which I have also heard called chutney or bisha is added to the hulba after it has beed whipped and then added to the fahsa salta.
2 tablespoons ground fenugreek
1 cup water
1. Keep fenugreek in water for 3-4 hours, then drain from exceeding water then set aside.
2. Whip fenugreek with a fork for 5 minutes or until it rises and becomes white in color.
2 cloves garlic
1/4 cup coriander leaves
1 green chili pepper, chopped
pinch of salt
3 tablespoons water
1. In a blender add garlic, coriander, chili, salt and water. Blend until smooth.