Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Fenugreek | not in our table | 0 |
| Seed | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbl Fenugreek seeds
- 3 med Tomato, coarsely chopped
- 2 tbl Garlic, finely chopped
- 1/2 tsp Salt
- 3 x Cardamom pods, crushed
- 1 tsp Caraway seeds
- 1/2 tsp Coriander seeds,
- 1/2 tsp Hot red pepper, ground
Directions
With a mortar and pestle or the back of a spoon, crush the fenugreek seeds to a fine powder. Pour in 1 cup of boiling water and steep for 2 or 3 hours. then drain the fenugreek in a fine sieve. Puree the tomatoes through a sieve set over a bowl and stir the fenugreek into them.
With the back of a spoon or with a mortar and pestle, mash the garlic and salt to a paste. Add the cardamom, caraway, coriander and red pepper and mash them vigorously until the mixture is smooth. Stir it into the tomato and fenugreek. Serve at once or store tightly covered in the refrigerator. Hilbeh is a traditional fiery accompaniment for felafel, or a dip for bread.
Category:Yemeni Recipes
Category:Yemeni Snacks