Yemenite Helbeh (dipping Sauce) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Fenugreek seeds,
1/4 cup: Zhug, see recipe "Yemenite zhug"
1/2 small: Lemon, juice of
1: Tomato,
Directions:
Date: Mon, 12 Feb 1996 09:09:19 +0200 (EET)
From: David Barnett
Thats interesting - I have her "Jewish Holiday Kitchen" cookbook,
which also has a recipe for Zhug, but it was neither authentic nor
good. The following is the translation of a recipe given to me by a
Yemenite woman, who grows her own tiny peppers (I have no idea what
variety, but they are much hotter than seranos). One thing the
Yemenites do with it is make a "dipping sauce" (more of a spread,
actually) that is eaten with bread, called Helbeh. This is adopted
from Joan Nathans recipe:
1. Let the fenugreek seeds soak in water for several hours or
overnight.
2. Pour off any remaining liquid, leaving a moist paste.
3. Using a wooden spoon, whip in, little by little, up to 1/2 cup
water into the paste. Then mix in the zhug, lemon juice (JN calls for
1 tablespoon, or to taste), and the tomato (JN says to grate it, I
just mash it up).
4. Adjust seasonings to taste. It should be very spicy. This can
either be eaten plain with bread (I would use pita), or served with a
meal like a chutney.
CHILE-HEADS DIGEST V2 #238
From Glen Hoseys Recipe Collection Program, hosey@erols.com
Source from luhu.jp
From: David Barnett
Thats interesting - I have her "Jewish Holiday Kitchen" cookbook,
which also has a recipe for Zhug, but it was neither authentic nor
good. The following is the translation of a recipe given to me by a
Yemenite woman, who grows her own tiny peppers (I have no idea what
variety, but they are much hotter than seranos). One thing the
Yemenites do with it is make a "dipping sauce" (more of a spread,
actually) that is eaten with bread, called Helbeh. This is adopted
from Joan Nathans recipe:
1. Let the fenugreek seeds soak in water for several hours or
overnight.
2. Pour off any remaining liquid, leaving a moist paste.
3. Using a wooden spoon, whip in, little by little, up to 1/2 cup
water into the paste. Then mix in the zhug, lemon juice (JN calls for
1 tablespoon, or to taste), and the tomato (JN says to grate it, I
just mash it up).
4. Adjust seasonings to taste. It should be very spicy. This can
either be eaten plain with bread (I would use pita), or served with a
meal like a chutney.
CHILE-HEADS DIGEST V2 #238
From Glen Hoseys Recipe Collection Program, hosey@erols.com
Source from luhu.jp
Tags
Sauce