Hilbeh
Ed Smith
A Yemenite condiment, packed with the punch of fenugreek seeds
Recipe Meta
Prep
10 mins (plus soaking)
Cook
N/A
Serves
4-6
Difficulty
Easy
Ingredients
- 2 tbsp fenugreek seeds
- 2 medium tomatoes
- A big handful of coriander leaves
- 1 small hot chilli
- ⅓ garlic clove, peeled
- Juice from ¼ lemon
Method
Put the fenugreek seeds in a small bowl and cover by 2-3cm with boiling water. Leave to soak for 8-12 hours. This helps to remove some of the bitterness, while also soaking and softening the seeds. The seeds will become slimy and there should be a little foam on the surface of the water.
Drain the seeds and place in a blender or food processor. Add 4 tbsp cold water and the remaining ingredients. Pulse and blitz until smooth. Check seasoning and add more lemon juice or salt to taste.
Image: Ed Smith
