Cart0
Your cart is empty
Shop products

Shared by Elli Benaiah

Halba (Fenugreek Relish)

Yield: 6 to 8 servingsTime: 15 min active + 6 to 8 h inactive

Halba (Fenugreek Relish)

Yield: 6 to 8 servingsTime: 15 min active + 6 to 8 h inactive

Family Journey

Kolkata, IndiaLondonRamat Gan, Israel
TorontoRa’anana, IsraelBasel, Switzerland

Ingredients

  • 1 tablespoon whole fenugreek seeds 
  • 1 cup boiling water
  • 4 tablespoons room temperature water
  • 1 bunch fresh cilantro including stalks
  • 2 cloves garlic
  • 1 jalapeño, stem removed
  • 2 tablespoons fresh ginger, finely grated
  • Juice of ½ lemon
  • ½ teaspoon kosher salt
SidesShabbatKosher for PassoverGluten FreeVegetarianVeganPareveMiddle EastSouth Asia

Preparation

  • Step 1

    Place the fenugreek seeds into a small boil. Cover with boiling water. Set aside for 6-8 hours. Drain the water and rinse the fenugreek three times to eliminate any bitterness. 

  • Step 2

    Place the fenugreek seeds into a food processor. Add the room temperature water and process the mixture until a frothy paste is formed, about 3-5 minutes.

  • Step 3

    Add the cilantro, garlic, jalapeño, and ginger to the food processor. Blend for another 5 minutes until the mixture forms a paste.

  • Step 4

    Transfer to a bowl and add lemon juice, salt, and mix until combined. 

  • Step 5

    Serve at room temperature with fried potatoes.