| 1 | Place fenugreek in a bowl and add cold water. |
| 2 | Leave to soak for 5 hours. |
| 3 | Pour off water and beat until frothy with a fork. |
| 4 | Remove stalks and seeds from chilis and chop finely (take care in handling them). |
| 5 | Blend into fenugreek paste with salt to taste and place in a pot. |
| 6 | This is the actual hulba. |
| 7 | Add remaining ingredients except the stock or substitute some of the ingredients with whatever is on hand, e.g. |
| 8 | Diced boiled potatoes for rice, cooked dried beans for lentils. |
| 9 | (for 1 cup cooked lentils, simmer ?cup red lentils in 1-?cups water for 15-20 minutes until thick). |
| 10 | Blend ingredients in pot and add enough stock to moisten. |
| 11 | Place over medium heat and cook, stirring occasionally, until bubbling and thick. |
| 12 | Add a little more stock during heating if necessary. |
| 13 | Adjust seasoning with salt and serve in a deep bowl with khobz, malvj, or the readily available lebanese flat bread for scooping up the mixture. |
| 14 | Serve in individual bowls if preferred. |
