Hilbeh-Fenugreek-and-Coriander-Paste
Description
This Greek sauce features Fenugreek seeds 1/2 teaspoon Salt, Cold water 2 teaspoon Lemon juice, Cloves 1 sm Hot chili (optional) ; seeded. It delivers a pleasant kick of heat, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Soak fenugreek seeds in cold water for 12 to 18 hours until a jelly-like coating is evident on seeds. Drain off water. Place fenugreek in blender jar with garlic and coriander and blend to a coarse puree, adding salt, lemon juice, chili if used and enough cold water to draw ingredients over blades. Turn into a jar, seal and store in refrigerator. Use as a bread dip or as specified in recipes
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Chopped coriander leaves
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 148.7kcal
- % Daily Value *
- Total Fat 8.9g14%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 15.1mg1%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 19.1g77%
- Sugars 0.1g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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