Fenugreek seed (actually a member of the Legume family) is an annual herb native to Southern Europe and Asia. The yellow to amber seeds are rectangular shaped. The maple aroma and flavor of Fenugreek has led to it’s use in many baked goods, chutneys, curry powder, confections and imitation maple syrup. In Egypt, Fenugreek seeds are prepared as a tea by boiling and then sweetened to make a popular winter drink.

Hilbeh is a cross between a sauce, salsa and dip. Often used as a bread dip, with crackers or as a condiment to flavor other dishes. Hilbeh is the most often used condiment in Yemin. Like salsa there are many variations - start with one of these;

       Ingredients;

2 tablespoons Fenugreek seeds - soak overnight, rinse and drain - makes ½ cup

Olive Oil, ¼ cup

1 medium onion, chopped

3 cloves garlic, minced

1 cup cilantro leaves

4-5 fresh chile peppers, chopped - choose type to control heat

1 large fresh tomato, chopped

Juice of 1 lemon

½ teaspoon salt

½ teaspoon each - Ground Cumin, Ground Coriander, Ground Cardamom, Ground Black Pepper

          In large skillet warm olive oil and add onion and garlic. Saute’ about 5 minutes until golden. Add other ingredients, stirring to heat through. Transfer to food processor or blender to grind into coarse paste. In serving bowl top with lemon juice and salt. Can be used warm or cold and stored refrigerated for future use.

 

            A  raw version of Hilbeh uses;

4 tablespoons Fenugreek seeds - soaked overnight in ½ cup water - do not drain

4 garlic cloves

½ cup cilantro leaves

½ teaspoon salt

Juice of 1 lemon

1 fresh chile pepper