* Exported from MasterCook *
Yemeni Fire Relish - Zhug & Hilbeh
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Zhug:
6 dried chilies -- soaked for at least 1 hour
3 cardamom pods
1 teaspoon caraway seeds
1 teaspoon black peppercorns
1 bunch cilantro -- stemmed and washed
1 bulb garlic -- peeled
1 teaspoon salt
Hilbeh: as above but with the following
extras
1 Tablespoon fenugreek seed -- soaked for at least 1 hour
1 Tablespoon tomato paste
Blend the chilies with the spices, cilantro, garlic, and salt until you
obtain a fine paste. Add the fenugreek and tomato paste, if using. That's
it. Store in a small jar in the fridge, and use within 2 weeks. Great as a
dip for bread, or to spice up soups and pasta.
Makes 2 pints (8 cups or 32 one-quarter cup servings)
AuthorNote: If you thought harissa was hot... Zhug is really fiery relish
from Yemen. Why the Yemenis should need it when they live in such a hot
country, I know not - it would make more sense if it was Eskimo food. All
I can say is that they must have asbestos tastebuds: this is apparently
standard breakfast fare over there. Hilbeh is zhug with extra stuff in it
- and they are both really useful for dipping, marinating, and testing the
mettle of your guests.
Silly culinary tip of the day: try mixing a couple of tablespoons of
hilbeh with the same amount of olive oil, and toss a batch of freshly
popped popcorn in it. Great with beer.
Cuisine:
"MidEastern"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"2 pints"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 12 Calories; trace Fat (20.3%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 253 0 0 0 0 0 0 0 0 0
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