Hilba (Fenugreek paste): Difference between revisions
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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. | |||
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|TotalCalories = 59 | |TotalCalories = 59 | ||
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|PrepTime = 1 day, 10 minutes | |PrepTime = 1 day, 10 minutes | ||
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| 2 teaspoons [[Fenugreek seeds|fenugreek seeds]] | | 2 teaspoons [[Fenugreek seeds|fenugreek seeds]] | ||
Revision as of 16:10, 20 March 2024
This recipe requires preparation in advance!
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.
| Hilba (Fenugreek paste) | |
|---|---|
 |
| Hilba | |
| Servings: | 1 |
| Calories per serving: | 59 |
| Ready in: | 1 day, 10 minutes |
| Prep. time: | 1 day, 10 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
|
Best recipe reviewCurry sauce 4.6/5 That's what this tastes like! Nice... |
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.
Servings
Servings: 11 - Make 220 ml of Hilba
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