Hilbeh (fenugreek & Coriander Paste) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Fenugreek seeds,
1/2 cup: -Cold water,
2: Garlic cloves,
3/4 cup: Chopped coriander leaves,
1/2 tsp: Salt,
2 tsp: Lemon juice,
1 small: Hot chili (optional), seeded
Directions:
Soak fenugreek seeds in cold water for 12 to 18 hours until a
jelly-like coating is evident on seeds. Drain off water.
Place fenugreek in blender jar with garlic and coriander and blend to
a coarse puree, adding salt, lemon juice, chili if used and enough
cold water to draw ingredients over blades.
Turn into a jar, seal and store in refrigerator. Use as a bread dip
or as specified in recipes.
Source: The Complete Middle East Cookbook by Tess Mallos Typed for
you by Karen Mintzias
Source from luhu.jp
jelly-like coating is evident on seeds. Drain off water.
Place fenugreek in blender jar with garlic and coriander and blend to
a coarse puree, adding salt, lemon juice, chili if used and enough
cold water to draw ingredients over blades.
Turn into a jar, seal and store in refrigerator. Use as a bread dip
or as specified in recipes.
Source: The Complete Middle East Cookbook by Tess Mallos Typed for
you by Karen Mintzias
Source from luhu.jp