Fenugreek Powder
(2.4 oz)
Regular price $6.00 Sale price $5.97 Save $0.03
This spice native to the eastern Mediterranean provides a good source of protein, vitamins and minerals, and is very useful in a vegetarian diet. Uncooked fenugreek tastes bitter and very disagreeable. It is often lightly dry roasted before use to mellow the flavor. Fenugreek has a strong aromatic smell similar to that of celery or lovage, and dominates commercial curry powder.Fenugreek is combined with other spices in many Indian dishes and pickles. It is an ingredient of curry powder and sambhar powder. In Egypt and Ethiopia, fenugreek is used in bread.
Hilbe Yemenite Fenugreek Paste
Hilbe Yemenite Fenugreek Paste
Servings
3 - 3 1/2
Ingredients
5 cups cold water
3 tbsp ground fenugreek seed
2 tbsp lemon juice
2 tbsp fresh zhug paste
1 small Roma tomato (grated)
3/4 tsp salt
Directions
In the Yemeni and Ethiopian food culture, they make a sauce/condiment called hilbe that is made from fenugreek seeds. They ground and soak the seeds for at least 3 hours until it turns into a soft paste that is whipped until creamy and smooth and then blended with Zhug. After blending, add the hilbe to the soup or use it as an all-purpose spread and condiment, much in the manner that Americans use ketchup and salsa.
Place the ground fenugreek seed in a medium bowl and cover with five cups of water. Leave it to soak for at least 3 hours in the refrigerator. Pour off the water without disturbing the hilbe, leaving a moist paste. Using an electric mixer, beat the hilbe paste and gradually add about 1/3 cup of cold water until it turns into a frothy, custard-like consistency.
Add lemon juice, Zhug paste, grated tomato and salt. Mix well and adjust seasonings to taste. The sauce should be very spicy.