Yemeni Hilbeh

1. 1

   First prepare the fenugreek jelly: Pour plenty of boiling water over the ground fenugreek (2 tablespoons absorbs a large quantity of water and gives you a large amount of jelly), stir well, then let rest for at least 2 hours but preferably overnight, by which time a gelatinous mass will have settled at the bottom, leaving a clear liquid on top.

2. 2

   Drain all the liquid off without disturbing the gelatinous substance.

3. 3

   Now beat in about 1/2 cup of water, drop by drop, until the mixture is light and foamy (the beating is traditionally done with the hand and can take 10 minutes).

4. 4

   Blend the rest of the ingredients in the food processor, then add the drained fenugreek jelly and process to a soft, slightly frothy paste.

5. 5

   It keeps for at least a week, covered in the refrigerator.

6. 6

   Mix the jelly with a few tablespoons of zhoug (page 48).

* Per serving · 4 servings · Values may vary.

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