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Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2381
Energy (kCal)87.1701
Carbohydrates (g)17.9044
Total fats (g)1.1463
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the fenugreek powder in a large bowl. Pour plenty of boiling water over the powder & stir. Using lots of water helps take away some of the bitterness of the fenugreek. Leave to stand for at least 5 hours or overnight if possible. | 2. Carefully pour the water off, to reveal surprising mound of fenugreek jelly. | 3. Place the garlic, tomato, tomato puree, caraway seeds, cardamom seeds, chilli flakes & salt in a blender & process until very smooth. Taste for seasoning. Add the fenugreek jelly & pulse to mix. | 4. Serve as a dip for warm flat bread such as pitta etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fenugreek seed 1 tablespoon ground 35.853 6.4768 2.553 0.7115
    water 1 - 1 1/2 1/2 boiling 0.0 0.0 0.0 0.0
    garlic clove 2 - - - -
    tomato 1 ripened 41.86 9.282 2.184 0.364
    tomato paste 2 teaspoons 9.02 2.0801 0.4752 0.0517
    caraway seed 1 pinch 0.4371 0.0655 0.0259 0.0191
    cardamom seed 1/2 teaspoon - - - -
    red chili pepper flake 1/2 teaspoon - - - -
    sea salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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