Name: Hulba (Fenugreek Paste)
Ingredients: 1/4 c Ground hulba (fenugreek) Cold water; 2 Hot chilis (more if desired); Salt; 1 Tomato; peeled and chopped; 1/4 c Chopped onion OR- spring onion; 2 Garlic cloves; crushed; 1/4 ts Hawayij; 1 c Finely chopped boiled lamb OR- chicken; 1 c Boiled lentils; 1 tb Chopped coriander leaves; 2 tb Clarified butter or oil; 1 Bone (or chicken stock)

We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Yemani, Condiments	6	Servings

INGREDIENTS

1/4	c	Ground hulba (fenugreek) Cold water
2		Hot chilis (more if desired)
		Salt
1		Tomato; peeled and chopped
1/4	c	Chopped onion OR- spring onion
2		Garlic cloves; crushed
1/4	ts	Hawayij
1	c	Finely chopped boiled lamb OR- chicken
1	c	Boiled lentils
1	tb	Chopped coriander leaves
2	tb	Clarified butter or oil
1		Bone (or chicken stock)

INSTRUCTIONS

Place fenugreek in a bowl and add cold water.  Leave to soak for 5 hours.
Pour off water and beat until frothy with a fork.
Remove stalks and seeds from chilis and chop finely (take care in handling
them).  Blend into fenugreek paste with salt to taste and place in a pot.
This is the actual Hulba.
Add remaining ingredients except the stock or substitute some of the
ingredients with whatever is on hand, e.g. diced boiled potatoes for rice,
cooked dried beans for lentils. (For 1 cup cooked lentils, simmer 1/2 cup
red lentils in 1-1/2 cups water for 15-20 minutes until thick.)
Blend ingredients in pot and add enough stock to moisten. Place over medium
heat and cook, stirring occasionally, until bubbling and thick. Add a
little more stock during heating if necessary.
Adjust seasoning with salt and serve in a deep bowl with khobz, malvj, or
the readily available Lebanese flat bread for scooping up the mixture.
Serve in individual bowls if preferred.
Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen
Mintzias

A Message from our Provider:

“Find God and you find everything”