Hilbeh is an amazing dip which is delicious when eaten with freshy baked or toasted flat bread. It is kind of a cross between a jelly, a chutney & a salsa... You'll be amazed to see how it's made! Try this for an unusual starter or appetizer. Time to make doesn't include the fenugreek soaking time.

Ingredients

4 serv.

finely ground fenugreek seeds1 tablespoon
boiling water (4-6 cups)1 - 1 1⁄2 liter
garlic cloves↗2
large vine ripened tomatoes↗1
tomato paste↗2 teaspoons
caraway seed1 pinch
cardamom seed↗1⁄2 teaspoon
(from about 3-4 pods)
red chili pepper flakes↗1⁄2 teaspoon
sea salt↗

Step-by-step instructions

1
Place the fenugreek powder in a large bowl. Pour plenty of boiling water over the powder & stir. Using lots of water helps take away some of the bitterness of the fenugreek. Leave to stand for at least 5 hours or overnight if possible.
2
Carefully pour the water off, to reveal surprising mound of fenugreek jelly.
3
Place the garlic, tomato, tomato puree, caraway seeds, cardamom seeds, chilli flakes & salt in a blender & process until very smooth. Taste for seasoning. Add the fenugreek jelly & pulse to mix.
4
Serve as a dip for warm flat bread such as pitta etc.

Source: food.com

Original recipe ↗

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