Yemenite Jews following the interpretation of Rabbi Shelomo Yitzchak (Rashi) believe fenugreek, which they call "hilbah", "hilbeh, hilba, helba", or" halba" "חילבה", to be the Talmudic "rubia" "רוביא". When the seed kernels are ground and mixed with water they greatly expand; hot spices, turmeric and lemon juice are added to produce a frothy relish eaten with a sop. The relish is also called "hilbeh"; it is reminiscent of curry. It is eaten daily and ceremonially during the meal of the first and/or second night of the Jewish New Year, Rosh Hashana.