Fenugreek itself has some wonderful nutritional benefits, being rich in calcium and magnesium – and also some very special health properties. It has a beneficial effect on blood sugar regulation and is known as a milk-supply booster for nursing mothers. I had taken Fenugreek capsules in the past, when I reckoned I needed to build up my supply, and I reckon they helped a bit, but nothing very dramatic. However, after a Shabbat of enjoying homemade hilbe spread in very moderate amounts, I suddenly felt a very prominent increase in my milk supply, something I didn’t even think of or aim for (since my baby was almost one year old and I figured we have a pretty steady supply-demand thing going). I suppose this effect was due to pre-soaking the Fenugreek seeds for a couple of days, thus allowing the special plant components to activate.
I think that’s really worth noting, as capsules are so much more expensive – and, apparently, less effective – than the real thing. I’m not sure you can buy Fenugreek everywhere, though. In Israel, the seeds are available in health food stores, and the leaves can be found at certain markets in season.
Here is the recipe we used:
– salt and pepper to taste
A word of warning: hilbe has a dominant smell; some like it, some don’t mind, some wish they could do without it. The smell can later come out in your sweat, or even in your baby’s diaper. The Fenugreek capsules don’t smell when you take them, but the smell comes out with a vengeance later through all your pores.