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Ingredientes
- 3 Tbsp. Fenugreek seeds
- 3 med Tomato, coarsely minced
- 2 Tbsp. Garlic, finely minced
- 1/2 tsp Salt
- 3 x Cardamom pods, crushed
- 1 tsp Caraway seeds
- 1/2 tsp Coriander seeds,
- 1/2 tsp Warm red pepper, grnd
Direcciones
- With a mortar and pestle or possibly the back of a spoon, crush the fenugreek seeds to a fine pwdr. Pour in 1 c. of boiling water and steep for 2 or possibly 3 hrs. 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 possibly with a mortar and pestle, mash the garlic and salt to a paste. Add in the cardamom, caraway, coriander and red pepper and mash them vigorously till the mix is smooth. Stir it into the tomato and fenugreek. Serve at once or possibly store tightly covered in the refrigerator. Hilbeh is a traditional fiery accompaniment for felafel, or possibly a dip for bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 391g | |
| Calories 200 | |
| Calories from Fat 28 | 14% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1205mg | 50% |
| Potassium 1154mg | 33% |
| Total Carbs 39.1g | 10% |
| Dietary Fiber 13.7g | 46% |
| Sugars 9.05g | 6% |
| Protein 12.09g | 19% |
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