The Yemeni fenugreek-based foam served with saltah is called hilbah.
Hilbah is made by soaking ground fenugreek and then whipping it with water until it becomes light and foamy. It is commonly spooned over saltah, Yemen’s well-known hot stew-like dish. The foam adds a distinctive aroma, texture, and slightly bitter flavor that contrasts with the savory base.
Fenugreek seeds contain mucilaginous compounds that help create the characteristic thick, airy consistency when the soaked mixture is beaten. This texture is an important part of the condiment’s identity rather than an accidental result of preparation.
Hilbah is not the same as zhug, a spicy herb-and-chili sauce also associated with Yemen. Daqoos is generally a tomato-based hot sauce, while hilbah is specifically linked to whipped fenugreek and to the presentation of saltah.