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| Place of origin | Yemen |
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| Main ingredients | fenugreek seeds, water,Leek, salt,Citric acid |
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| Arab cuisine |
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Hulbah,holbah,helbeh orhilbeh (Arabic:حلبة) is acondiment made from groundfenugreek seeds. A traditionalYemeni food,[1] now popularized among other cultures as well, especially byYemenite Jews in Israel, who have introduced it to other ethnic groups.[2]Hulbah greatly expands when added to water. When whisked in a bowl, it takes on a light, frothy texture. It is consumed almost every day domestically in Yemen, and can be eaten by itself or added tosaltah andfahsa.[3] A dollop ofhulbah is often dished out of the larger batch and added to hot soup.
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