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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Holba (Fenugreek)

Source: dLife

A popular condiment in Middle Eastern and Far Eastern cuisine.

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 0.1 Fruits,

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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Servings

Ingredients

1.0
1 oz holba 1.0
1 cup cold water 2.0
2 tbsp fresh lemon juice 1.0
1 pinch salt 0.5
0 1/2 tsp s'chug

Directions

Place ground holba in a flat dish and cover with water. Soak overnight or at least 6 hours in refrigerator.
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.
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.
Taste and correct seasoning. This keeps for at least 5 days in the refrigerator.