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Shared by Chef Michael Solomonov

Hilbeh (Fenugreek Dip With Dill and Scallions)


  • 2 tablespoons fenugreek
  • ¼ cup chopped fresh dill
  • ¼ cup chopped scallions
  • 1 teaspoon kosher salt 
EasyOvernight SidesPareveVegetarianVegan


  • Step 1

    Soak the fenugreek in 1 cup water overnight. Whisk until fluffy in a small bowl. Add the dill, scallions, and salt and stir to combine. Stir it by spoonfuls according to taste into Yemenite soup. Makes 1-1/2 cups.