Hilbeh

Hilbeh Recipe - A Vegetarian Dish from Yemen with Fenugreek Seeds and Spices

Region / culture: Yemen | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Hilbeh is a traditional Yemeni condiment made from fenugreek seeds and tomatoes. It is a flavorful and aromatic paste that adds a unique taste to dishes.

History

Hilbeh has been a staple in Yemeni cuisine for centuries. It is believed to have originated in Yemen and has since spread to other Middle Eastern countries.

Ingredients

3 tbsp of fenugreek seeds
3 medium tomatoes, coarsely chopped
2 tbsp of finely chopped garlic
0.5 tsp of salt
3 crushed cardamom pods
1 tsp of caraway seeds
0.5 tsp of coriander seeds
0.5 tsp of ground hot red pepper

How to prepare

Crush the fenugreek seeds to a fine powder using a mortar and pestle or the back of a spoon.
Pour 1 cup of boiling water and let it steep for 2 or 3 hours.
Drain the fenugreek using a fine sieve.
Puree the tomatoes by passing them through a sieve set over a bowl, then stir in the fenugreek.
Mash the garlic and salt to a paste using the back of a spoon or a mortar and pestle.
Add the cardamom, caraway, coriander, and red pepper, and vigorously mash until the mixture is smooth.
Stir the garlic and spice mixture into the tomato and fenugreek mixture.
Serve immediately or store tightly covered in the refrigerator.

Variations

Add a squeeze of lemon juice for a tangy twist.
Mix in some chopped fresh herbs like parsley or cilantro for added freshness.

Cooking Tips & Tricks

Make sure to crush the fenugreek seeds to a fine powder for the best flavor.

- Steeping the fenugreek in boiling water helps to release its flavors.

- Store the hilbeh in a tightly covered container in the refrigerator to keep it fresh.

Serving Suggestions

Hilbeh can be served as a condiment with grilled meats, rice dishes, or bread. It adds a unique flavor to any dish.

Cooking Techniques

Steeping the fenugreek seeds in boiling water helps to release their flavors.

- Pureeing the tomatoes and mixing them with the fenugreek creates a smooth paste.

Ingredient Substitutions

If you don't have fenugreek seeds, you can use fenugreek powder instead.

- You can substitute fresh tomatoes with canned tomatoes in a pinch.

Make Ahead Tips

Hilbeh can be made ahead of time and stored in the refrigerator for up to a week. Just make sure to store it in a tightly covered container.

Presentation Ideas

Serve hilbeh in a small bowl with a drizzle of olive oil and a sprinkle of red pepper flakes for a beautiful presentation.

Pairing Recommendations

Hilbeh pairs well with grilled meats, rice dishes, flatbreads, and salads. It adds a unique flavor to any dish.

Storage and Reheating Instructions

Store hilbeh in a tightly covered container in the refrigerator for up to a week. It can be served cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of hilbeh contains approximately 50 calories, making it a low-calorie condiment.

Carbohydrates

Hilbeh is low in carbohydrates, making it a good option for those following a low-carb diet.

Fats

Hilbeh is a rich source of healthy fats, particularly from the fenugreek seeds and olive oil used in the recipe.

Proteins

While hilbeh is not a significant source of protein, it does contain some protein from the fenugreek seeds.

Vitamins and minerals

Hilbeh is a good source of vitamins and minerals, including vitamin C from the tomatoes and various minerals from the fenugreek seeds.

Alergens

Hilbeh may contain allergens such as fenugreek seeds and garlic. It is important to check for any allergies before consuming.

Summary

Hilbeh is a flavorful condiment that is low in carbohydrates and calories, making it a healthy addition to your meals.

Summary

Hilbeh is a flavorful Yemeni condiment made from fenugreek seeds and tomatoes. It is low in carbohydrates and calories, making it a healthy addition to your meals. Serve it with grilled meats, rice dishes, or bread for a unique and delicious flavor.

How did I get this recipe?

. The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting my friend Fatima in her bustling kitchen. As soon as I walked in, I was enveloped by the delicious scents wafting through the air. Fatima was busy chopping vegetables and grinding spices, her hands moving with the grace and precision of a seasoned chef.

I watched in awe as Fatima poured a small amount of a mysterious green paste into a steaming pot on the stove. The scent that filled the room was unlike anything I had ever experienced before – it was earthy, herbal, and intoxicating all at once. I couldn't tear my eyes away from the pot, mesmerized by the bubbling concoction that seemed to hold a world of secrets within it.

When Fatima noticed my fascination, she smiled and beckoned me closer. "This is hilbeh," she explained, her voice soft and full of pride. "It's a traditional Yemeni condiment made from fenugreek seeds. It's a staple in our cuisine, adding a unique flavor and richness to our dishes."

I watched as Fatima continued to stir the hilbeh, adding a splash of water here and a pinch of salt there. She explained the process to me, her words weaving a tapestry of tradition and culture that I found myself instantly drawn to. As the hilbeh simmered and thickened, the aroma grew stronger, filling the kitchen with its heady perfume.

Finally, Fatima deemed the hilbeh ready and poured it into a small jar to cool. She handed me a spoonful to taste, and as soon as the tangy, slightly bitter flavor touched my tongue, I was hooked. I knew then and there that I had to learn how to make hilbeh for myself.

Over the following weeks, Fatima became my mentor, teaching me the ins and outs of hilbeh making. She showed me how to toast the fenugreek seeds until they were fragrant and golden brown, how to grind them into a fine powder, and how to mix them with water and salt to create the perfect consistency. I watched and learned, absorbing every detail like a sponge.

As I practiced making hilbeh on my own, I found myself falling deeper and deeper in love with the process. The simple act of grinding the seeds, stirring the mixture, and watching it transform into a thick, velvety paste brought me a sense of calm and contentment that I had never experienced before. Making hilbeh became a form of meditation for me, a way to connect with my roots and honor the traditions that had been passed down through generations.

As time went on, I began to experiment with different variations of hilbeh, adding my own twist to the classic recipe. I infused it with garlic and lemon for a bright, zesty flavor, or with cumin and coriander for a warm, spicy kick. Each batch was a new adventure, a chance to explore the rich tapestry of flavors that Yemeni cuisine had to offer.

And as I shared my hilbeh creations with friends and family, I watched their faces light up with delight and wonder. They marveled at the complexity of flavors, the depth of the aroma, and the sheer magic that a simple condiment could bring to a dish. I felt proud and humbled at the same time, grateful for the opportunity to carry on a tradition that had been passed down to me with such care and love.

Today, as I stand in my own bustling kitchen, surrounded by the familiar sights and smells of home, I can't help but smile as I think back on the journey that led me here. The first time I saw that recipe for hilbeh, I was captivated – and now, with every batch that I make, I feel a deep sense of connection to my heritage and to the generations of women who came before me.

Hilbeh isn't just a condiment for me – it's a piece of my identity, a link to my past, and a promise for the future. And as long as I have my trusty mortar and pestle, my fenugreek seeds, and a dash of love in my heart, I know that the tradition of hilbeh will continue to thrive in my kitchen for years to come.