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1
First, 1-2 hours before you begin cooking the soup, start soaking the fenugreek powder to make the hilbe (see spice ingredients).
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2
Then start making the soup: Put chicken in a large pot and cover with water by three inches. Bring to a boil, skimming off scum, and let it boil for 30 minutes.
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3
While soup is boiling, make the hawayij: To make hawayij, pound peppercorns, caraway seeds, cumin seeds, coriander seeds, cardamom seeds, turmeric, and (optional) saffron using a mortar and pestle, or use a small food processor.
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4
After soup has been boiling for 30 minutes, add onions, garlic, tomato, celery, salt, and hawayij. Simmer for another hour, until chicken is tender.
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5
While soup is simmering, make the z'hug: Put peppers, garlic, cilantro, parsley, cumin, cardamom, and salt in a food processor. Begin processing and gradually add 1/4 cup olive oil, then puree. Adjust for seasonings, adding pepper seeds if you want more heat. Remove contents to a glass container and cover with olive oil. (This will keep for months in a refrigerator in an airtight jar.)
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6
Now, make the hilbe: The fenugreek seeds should soak in water for at least 3 hours, until the mixture is gelatinous. Add z'hug, lemon juice, and salt, then beat until smooth using an electric hand mixer or whisk. Adjust seasonings. It should be very spicy.
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7
After the soup has been simmering for an hour, add carrots, potatoes, and all but two tablespoons of the parsley, dill, and cilantro. Cook until vegetables are cooked through.
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8
Stir in z'hug and hilbe, and serve as is, or over rice. Sprinkle remaining herbs on top.
