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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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− | ==Description== |
+ | == Description == |
− | ==Ingredients== |
+ | == Ingredients == |
* 3 tbl [[fenugreek|fenugreek seeds]] |
* 3 tbl [[fenugreek|fenugreek seeds]] |
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* 3 med [[tomato]], coarsely chopped |
* 3 med [[tomato]], coarsely chopped |
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* 1/2 tsp Hot [[cayenne pepper|red pepper]], ground |
* 1/2 tsp Hot [[cayenne pepper|red pepper]], ground |
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− | ==Directions== |
+ | == Directions == |
# With a mortar and pestle or the back of a spoon, crush the [[fenugreek|fenugreek seeds]] to a fine powder. |
# With a mortar and pestle or the back of a spoon, crush the [[fenugreek|fenugreek seeds]] to a fine powder. |
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# Pour in 1 cup of boiling [[water]] and steep for 2 or 3 hours. |
# Pour in 1 cup of boiling [[water]] and steep for 2 or 3 hours. |
Revision as of 11:35, 26 June 2010
Description
Ingredients
- 3 tbl fenugreek seeds
- 3 med tomato, coarsely chopped
- 2 tbl garlic, finely chopped
- 1/2 tsp salt
- 3 cardamom pods, crushed
- 1 tsp caraway seeds
- 1/2 tsp coriander seeds,
- 1/2 tsp Hot red pepper, ground
Directions
- With a mortar and pestle or the back of a spoon, crush the fenugreek seeds to a fine powder.
- Pour in 1 cup of boiling water and steep for 2 or 3 hours.
- 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 with a mortar and pestle, mash the garlic and salt to a paste.
- Add the cardamom, caraway, coriander and red pepper and mash them vigorously until the mixture is smooth.
- Stir it into the tomato and fenugreek.
- Serve at once or store tightly covered in the refrigerator.
- Hilbeh is a traditional fiery accompaniment for felafel, or a dip for bread.