Categories: Condiment, Greek 
      Yield: 6 servings 
  
    1/4 c  Ground hulba (fenugreek)          1/4 ts Hawayij 
      1 c  -Cold water                         1 c  Finely chopped boiled lamb 
      2    Hot chilis (more if desired)             -OR- chicken 
           Salt                                1 c  Boiled lentils 
      1    Tomato; peeled and chopped          1 tb Chopped coriander leaves 
    1/4 c  Chopped onion                       2 tb Clarified butter or oil 
           -OR- spring onion                   1    Bone (or chicken stock) 
      2    Garlic cloves; crushed          
  
  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