Hulba and Green Sahawek


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.


green sahawek
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.


2 Responses to Hulba and Green Sahawek

  • Anonymous says:


    I don’t understand the recipe instructions… Do I have to pour out the entire amount of water before I blend it? That would make the mix about 1/4 cup, is that enough to blend? I would think it would stick to the blender but I’ve never made it before so I wouldn’t know. I just need to make this today, so please let me know ASAP.

    ZZZZZZZZZZZZZZZZZZZZZZZZZZ…. :) I bet you knew it was me, confused as always. lol!

  • Noor says:

    Alaykum Salam, its very easy. You just follow the recipe exactly. You add all the water to the ground fenugreek and you just let that soak for AT LEAST three hours. I used a small food processor but you can use a hand blender or whatever you have to work with that will blend well. And all you do is add it all and blend. It looks just like water and ground fenugreek but as soon as it starts to blend it turns frothy and thats what you want. Its simple. BTW not sure who this is you did not leave your name, lol.

Leave a Reply

Your email address will not be published. Required fields are marked *