INGREDIENTS

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

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