Table Condiment · Whipped Fenugreek Foam

Hilbeh

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Soaked fenugreek seeds are whipped until they turn into a bitter, frothy green foam — a texture with no real equivalent anywhere else on an Israeli table.

Fenugreek seeds are soaked overnight, then beaten with garlic, lemon, and sometimes fresh coriander into a thick, faintly bitter, foamy paste. Yemenite restaurants in Kerem HaTeimanim set it out alongside jachnun and malawach as a condiment to spoon on top.

Why it's made this way: The condiment traveled with Yemenite Jewish immigrants as a standard companion to the neighborhood's overnight Shabbat breads, and it remains a fixture on the table at the Kerem's Yemenite restaurants.