Spreads
Hilbeh
חילבה
Israel
Fenugreek soaked and whipped with water until it forms a pale foam, mixed with schug and eaten with Yemenite breads and soups.
Original eatfuls sticker artwork
What it is
A closer look at Hilbeh.
Fenugreek soaked and whipped with water until it forms a pale foam, mixed with schug and eaten with Yemenite breads and soups.
What to look for
Know it when you find it.
It should be light and aerated, not a paste. The smell is strong and divides people entirely.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Hilbeh.
Names around the table
One food, more than one name.
Keep exploring
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Morocco
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Netherlands
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Appelstroop
Thick dark syrup made from apple juice, similar to apple butter but thinner, used on bread, pancakes, and in cooking.
Russia
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Roasted eggplant mashed with sweet pepper, tomato and onion into a smoky spread; Soviet cookbooks called it poor man's caviar.
Cyprus
Carob Syrup
Χαρουπόμελο
Carob pods boiled down into a dark, treacly syrup once called the island's black gold, poured over anari and bread.
Switzerland
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A dark, salty yeast-extract spread with a faintly sweeter, less bitter profile than its British relatives, scraped onto buttered bread.
Lyon, France
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Lyonnaise herbed fresh cheese spread, traditionally eaten with bread.