In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma.
In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet.
Yemenite Jews following the interpretation of Rabbi Shelomo Yitzchak (Rashi) believe fenugreek, which they call hilbeh, hilba, helba, or halba "חילבה", to be the Talmudic rubia "רוביא". When the seed kernels are ground and mixed with water they greatly expand; hot spices, turmeric and lemon juice are added to produce a frothy relish eaten with a sop. The relish is also called hilbeh; it is reminiscent of curry. It is eaten daily and ceremonially during the meal of the first and/or second night of the Jewish New Year, Rosh Hashana.
- Sold by the ounce
- packaged in a small zip-lock