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Holba (Fenugreek)
Source: dLife

A popular condiment in Middle Eastern and Far Eastern cuisine.

Prep Time: 5 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 3.8
Total Carbs 1.3 g
Dietary Fiber 0.1 g
Sugars 0.4 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 18.9 mg
Protein 0.1 g
Sodium 57.7 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 oz  holba
1 cup  cold water
2 tbsp  fresh lemon juice
1 pinch  salt
0 1/2 tsp  s'chug
  1. Place ground holba in a flat dish and cover with water. Soak overnight or at least 6 hours in refrigerator.
  2. Pour off water and gently add more, taking care not to unsettle the holba, which has now become like a flat, hard mass. Gently swish the water around and pour it off. This is very important to remove any last traces of bitterness.
  3. Put holba in an electric mixer and beat on high, gradually adding up to a cup of water to reach desired consistency. It will become frothy and light in color. Add the lemon juice, salt, and s'chug, and beat for another minute. Taste and correct seasoning.
  4. Taste and correct seasoning. This keeps for at least 5 days in the refrigerator.

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