Fahad Inc. Dishes

    Hal-ba ma haleeb~ Milk with Fenugreek

    One of the richest herbs in the Gulf is fenugreek. It is used daily, eaten as a herb and in the winter months, the seeds are ground and heated with milk. Fenugreek is believed to restore lost weight and give strength. The amount of fenugreek used in this drink can be adjusted to personal taste. 

    4 cups fresh milk
    sugar to taste
    1/4 teaspoon saffron
    ground fenugreek seeds 

    Calculate the amount of fenugreek seeds per cup of milk - usually around 1/2 teaspoon per cup. Bring milk and sugar to the boil and boil for three to five minutes. Remove from heat and add saffron. Into each individual cup, put fenugreek powder, pour the milk over, stir and serve warm. 

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari


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