Ingredients:
water
fenugreek 1 and 1/2 tablespoon
watercress seed 1 and 1/2 tablespoon
barley / ch3irr (in Arabic) 1 and 1/2 glass
pepper 1 teaspoon (not too full)
olive oil 1 teaspoon
salt (to taste)
1 to 2 glass (medium) of milk
For about 4 bowls: In a saucepan, pour water. Next, pour in the fenugreek, then the watercress seeds. Then add barley, pepper, olive oil, milk, and salt. Let the mixture boil and thicken.
Tip: Fenugreek tastes a little bitter, to remove this bitterness, take cold water. If, on the contrary, you like the bitter side of the halba, choose hot water. This will speed up the preparation.
Precaution: diabetic, pregnant women or person taking anti-coagulant medication, ask your doctor for advice before consuming fenugreek or watercress.