Re: [CH] Chilba recipe: (fenugreek)
PJ & Brenn (brell-is@shaw.ca)
Thu, 04 Jul 2002 16:35:04 -0700
Then what do you do with this mixture? What I can find is that it is used to
add to a curry paste and is very popular in India but how do you use it? I
like to experiment with many types of foods and I am not familiar with
Middle East foods so would appreciate a recipe. We enjoy hot foods and I am
in the process of growing 15 varieties of mainly hot peppers.
Yours truly
Patrick Johnston
Canada
----- Original Message -----
From: "akiva50" <akiva50@bezeqint.net>
To: <chile-heads@globalgarden.com>
Sent: Thursday, July 04, 2002 4:34 PM
Subject: [CH] Chilba recipe: (fenugreek)
> Dear Chile Heads,
>
> I have not participated much lately in the list but I thought that some
> of you might like to try this traditional Yemenite recipe. It is
> reported to be very healthful. Be warned it is addictive and possesses a
> strong odor.
>
> Chilba recipe: (fenugreek)
> 1. Soak the chilba granules for several hours, changing the water at
> least once
> during this period.
> 2. Rinse the granules thoroughly and put them in a blender with a small
> amount
> of water, in order to "crush" the granules (the texture remains very
> thick).
> At this point, if you wish, you can make a large amount of this mixture
> and
> separate it into portions to be frozen and used one portion at a time
> when
> needed.
> 3a. - traditional method - take one portion of this mixture and put into
> a bowl.
> Add a few drops of water and beat thoroughly with a spoon (in one
> direction
> only, a bit like when you beat an egg with a fork). At this point the
> mixture
> is still very thick and you add a few more drops of water and continue
> beating.
> Repeat this a few more times (adding a few drops of water and beating)
> until you
> have the required frothy texture.
> 3b. - modern method - keep the mixture in the blender and add a few
> drops of
> water, continue to blend for a few seconds, add a few more drops of
> water, blend
> again for a few more seconds etc. until you get the desired texture.
> This
> method causes the chilba to be much more frothy and bubbly - not
> everybody likes
> it that way.
> 4. Add a little salt and lemon juice and whatever else you like. For
> example,
> you can add zchug(a paste made out of hot peppers, garlic, cumin and
> coriander), grated tomato, cusbara(coriander)etc. according to your
> taste.
>
>
> Enjoy,
>
> Akiva Kotler
> Ashdod Israel
>
>