Hilbeh - Yemenite Fenugreek Dip
Categories: Vegetable, Dip, Yemeni, Ethnic, Middle East
Yield: 1 batch
3 tb Fenugreek seeds ground
1/2 ts Salt
1/4 ts Black pepper grounded
1 ts freshly squeezed lemon juice
1 tb Schug or any hot chili paste
Water as required
Mix ground fenugreek & salt in a bowl.
Cover with water about 1/2" above fenugreek.
Allow this mixture to rest for 12 hrs.
Pour out water.
Put mixture into blender along with 1/2 cup water, lemon juice, schug & black
pepper and blend well.
*NOTE: Hilbeh may be refrigerated for 48 hrs. or frozen for up to 6 months.
ORIGIN: Noura Sallaman, NYC-NY, circa 1996
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