Hilba (Fenugreek paste): Difference between revisions
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|keywords=Hilba (Fenugreek paste) Cooking with chillies | |keywords=Hilba (Fenugreek paste) Cooking with chillies | ||
|description=A spicy Libyan paste which is often used as a cooking ingredient and also as a spread or dip | |description=A spicy Libyan paste which is often used as a cooking ingredient and also as a spread or dip | ||
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|DatePublished=20th October 2012 | |||
|Author=JuliaBalbilla | |||
|ImageComment = Hilba | |||
|Servings = Make 220 ml of Hilba | |Servings = Make 220 ml of Hilba | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 10 minutes | |TotalTime = 1 day, 10 minutes | ||
|PrepTime = 10 minutes | |PrepTime = 1 day, 10 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Hilba.jpg|300px|alt=Electus]] | |Image = [[Image:Hilba.jpg|300px|alt=Electus]] | ||
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A spicy Libyan paste which is often used as a cooking [[Ingredient|ingredient]] and also as a spread or [[Dip|dip]]. You will need to start this at least 24 hours before required. | A spicy Libyan paste which is often used as a cooking [[Ingredient|ingredient]] and also as a spread or [[Dip|dip]]. You will need to start this at least 24 hours before required. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 teaspoons [[Fenugreek seeds|fenugreek seeds]] | | 2 teaspoons [[Fenugreek seeds|fenugreek seeds]] | ||
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| Transfer into a jar, seal and keep in the [[Fridge|fridge]] until needed. | | Transfer into a jar, seal and keep in the [[Fridge|fridge]] until needed. | ||
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[[Category:Recipes|Hilba (fenugreek paste)]] | [[Category:Recipes|Hilba (fenugreek paste)]] | ||
[[Category:Chilli pepper recipes|Hilba (fenugreek paste)]] | [[Category:Chilli pepper recipes|Hilba (fenugreek paste)]] | ||
Revision as of 10:15, 16 December 2014
This recipe needs advance preparation!
| Hilba (Fenugreek paste) | |
|---|---|
 |
| Hilba | |
| Servings: | Make 220 ml of Hilba |
| Ready in: | 1 day, 10 minutes |
| Prep. time: | 1 day, 10 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
A spicy Libyan paste which is often used as a cooking ingredient and also as a spread or dip. You will need to start this at least 24 hours before required.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 teaspoons fenugreek seeds
- 180 ml cold water
- 3 or more Cloves garlic
- 75 g coriander leaves, chopped
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 small hot green chillies
Mise en place
- Soak the fenugreek seeds in the water for 24 hours.
Method
- Drain the fenugreek seeds and place in a blender.
- Add the remaining ingredients and blend to a smooth paste.
- Transfer into a jar, seal and keep in the fridge until needed.
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