Hilbeh

Hilbeh

By
From
Moorish
Makes
150 ml
Photographer
Mark Roper

Hilbeh is an unusual fenugreek relish, with a spicy, almost curry-like flavour. It needs to be made a day ahead, as the fenugreek seeds have to be soaked to reduce their bitterness, and to release their strange jelly-like texture.

Ingredients

Quantity Ingredient
2 tablespoons fenugreek seeds, lightly pounded to crack them
125ml water
garlic
1 cup coriander leaves, chopped
1/2-1 teaspoon sea salt
1 lemon, juiced
2 small hot green chillies

Method

  1. Soak the fenugreek seeds in cold water overnight until a slight gelatinous coating appears on the seeds and the soaking liquid begins to froth. Drain off the water.
  2. Put the fenugreek in a food processor with the garlic and coriander leaves and whiz to a coarse paste. Add the salt, lemon juice and chillies and enough cold water just to cover the blades of the processor and process again. Tip into a sealed jar and refrigerate. It will keep for a week.
Tags:
Malouf
Greg
Lucy
Moorish
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