Difference between revisions of "Recipes/Green Hilbe"
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(New page: This is more traditional Hilbe, which my family likes: * 1 heaping tablespoon Hilbe (fenugreek) seeds * 1 tablespoon turmeric * 0.5 tsp ground black pepper * 2 tsp hot green zchug * 2 cru...) |
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* 1 tablespoon turmeric | * 1 tablespoon turmeric | ||
* 0.5 tsp ground black pepper | * 0.5 tsp ground black pepper | ||
| − | * 2 tsp hot green zchug | + | * 2 tsp hot [[Recipes/Green Zchug|green zchug]] |
* 2 crushed garlic cloves | * 2 crushed garlic cloves | ||
* 0.25 tsp cardamom | * 0.25 tsp cardamom | ||
Revision as of 11:21, 10 July 2009
This is more traditional Hilbe, which my family likes:
- 1 heaping tablespoon Hilbe (fenugreek) seeds
- 1 tablespoon turmeric
- 0.5 tsp ground black pepper
- 2 tsp hot green zchug
- 2 crushed garlic cloves
- 0.25 tsp cardamom
- 0.5 tsp salt
The night before, put the Hilbe in a covered glass container, add lots of water and let it sit overnight.
The next day, put everything but the Hilbe in a food processor and grind together. Then drain off the water from the Hilbe. Put the Hilbe in the processor and whirl away around ten minutes, adding water as needed if the mixture is too thick. It will thicken further as the seeds are broken down. Makes a cup or more of prepared Hilbe.
Note that the Hilbe will continue to thicken as it sits. You will want to make it a bit looser than you desire, and also you will want to make it several hours before you use it so it has a chance to "settle".
See also Red Hilbe