Yemeni Helbeh
Recipe Description
Dipping sauceIngredients
- 2 tbsp fenugreek|fenugreek seeds
- ¼ cup zhug
- ½ small lemon, juice of
- 1 tomato
- Let the fenugreek|fenugreek seeds soak in water for several hours or overnight.
- Pour off any remaining liquid, leaving a moist paste.
- Using a wooden spoon, whip in, little by little, up to 1/2 cup water into the paste. Then mix in the zhug, lemon juice, and the tomato .
- Adjust seasonings to taste. It should be very spicy. This can either be eaten plain with bread), or served with a meal like a chutney.
This article uses material from the "Yemeni Helbeh" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
