| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Yemeni | Sauce | 1 | Servings |
INGREDIENTS
| 2 | tb | Fenugreek seeds |
| 1/4 | c | Zhug (see recipe "Yemenite zhug") |
| 1/2 | sm | Lemon; juice of |
| 1 | Tomato |
INSTRUCTIONS
Date: Mon, 12 Feb 1996 09:09:19 +0200 (EET) From: David Barnett <davidb@techunix.technion.ac.il> That's interesting - I have her "Jewish Holiday Kitchen" cookbook, which also has a recipe for Zhug, but it was neither authentic nor good. The following is the translation of a recipe given to me by a Yemenite woman, who grows her own tiny peppers (I have no idea what variety, but they are much hotter than seranos). One thing the Yemenites do with it is make a "dipping sauce" (more of a spread, actually) that is eaten with bread, called Helbeh. This is adopted from Joan Nathan's recipe: 1. Let the fenugreek seeds soak in water for several hours or overnight. 2. Pour off any remaining liquid, leaving a moist paste. 3. Using a wooden spoon, whip in, little by little, up to 1/2 cup water into the paste. Then mix in the zhug, lemon juice (JN calls for 1 tablespoon, or to taste), and the tomato (JN says to grate it, I just mash it up). 4. Adjust seasonings to taste. It should be very spicy. This can either be eaten plain with bread (I would use pita), or served with a meal like a chutney. CHILE-HEADS DIGEST V2 #238 From Glen Hosey's Recipe Collection Program, hosey@erols.com Posted to MM-Recipes Digest V3 #239 Date: Mon, 02 Sep 1996 12:02:26 -0400 From: Walt Gray <waltgray@mnsinc.com>
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