Yield: 1 1 1/2 cups
Measure | Ingredient |
---|---|
3 tablespoons | Fenugreek seeds; (reddish |
\N \N | ;brown seeds with a curry |
\N \N | ;like aroma, from a plant of |
\N \N | ;the pea family) |
3 mediums | Tomato; ripe, firm, coarsely |
\N \N | ;chopped |
2 tablespoons | Garlic; finely chopped |
½ teaspoon | Salt |
3 \N | Cardamom pods, whole; |
\N \N | ;crushed or 1/8 ts. cardamom |
\N \N | ;seeds |
1 teaspoon | Caraway seeds |
½ teaspoon | Coriander seeds; or 1/4 ts. |
\N \N | ;ground coriander |
½ teaspoon | Hot red pepper; ground |
With a mortar and pestle or the back of a spoon, crush the fenugreek seeds to a fine powder. Pour in 1 cup of boiling water and steep for 2 or 3 hours. then drain the fenugreek in a fine sieve. Puree the tomatoes through a sieve set over a bowl and stir the fenugreek into them.
With the back of a spoon or with a mortar and pestle, mash the garlic and salt to a paste. Add the cardamom, caraway, coriander and red pepper and mash them vigorously until the mixture is smooth. Stir it into the tomato and fenugreek.
Serve at once or store tightly covered in the refrigerator. Hilbeh is a traditional fiery accompaniment for felafel, or a dip for bread.
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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 01-14-95