Hilbeh

Hilbeh

Fenugreek and coriander paste

By
From
The Complete Middle Eastern Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons fenugreek seeds
2 garlic cloves
1 handful coriander leaves, chopped
1/2 teaspoon salt
2 teaspoons lemon juice
1 small hot chilli, seeded, (optional)

Method

  1. Soak the fenugreek seeds in 125 ml cold water for 12–18 hours, until a jelly-like coating is evident on them. Drain off the water.
  2. Transfer the fenugreek seeds to a blender. Add the garlic and coriander and blend to a coarse purée, adding the salt, lemon juice and chilli, if using, and enough cold water to draw the ingredients over the blades.
  3. Empty the paste into a sterilised jar; seal and store in the refrigerator. Use as a bread dip or as directed in recipes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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