Hilbeh Traditional Spiced Fenugreek Dip From Yemen Food

ALIZA'S VEGAN YEMENITE HILBEH FENUGREEK DIP

Steps:

• In a non-metallic bowl, mix the fenugreek with 2 cups of water. Cover and leave to soak overnight.
• The next day, pour off the excess water from the top. Do not strain!
• Add the lemon juice and blend, using either a hand held stick blender or a food processor.
• Blend until you notice the consistency becoming gelatinous and fluffy, about 1-2 minutes.
• If it looks dry and clumpy, add 2 tablespoons of water and blend again.
• Add the remaining ingredients and blend.
• Pour into a bowl and serve immediately, or refrigerate to use later.

HILBEH - TRADITIONAL SPICED FENUGREEK DIP FROM YEMEN

Steps:

• 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.
• Carefully pour the water off, to reveal surprising mound of fenugreek jelly.
• 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.
• Serve as a dip for warm flat bread such as pitta etc.

CHICKEN ZURBIAN RICE FROM YEMEN

Steps:

• Saute garlic, onion, and pepper in oil over medium heat until browned.
• Add salt, turmeric, coriander, cumin, black pepper, cinnamon, cardamom, cloves to onion mixture. Add chicken and cook until brown on the outside.
• Add water and cook the chicken on medium heat for about 20-30 minutes if using a pressure cooker, or longer if cooking in a regular pot.
• When the chicken is cooked through, assess how much water is left in the pot. You will want about 2 cups of water for every cup of rice, however this may vary greatly depending on the type of rice used as some are more absorbent. Add the rice to the broth, and the rice should be just covered by the water. If needed add more water a quarter cup at a time.
• Cook the rice uncovered on medium heat for about 10 minutes, until the rice is about 2/3 cooked through and there is just a little bit of liquid left.
• Now reduce the heat to low and cover the pot, do not seal the cooker. Let the rice steam for another 10 minutes until all liquid is absorbed. NOTE: Watch the rice during this stage and if the rice is burning at the bottom of the pot add water a tablespoon at a time. When all water is absorbed and rice is cooked through, turn off heat and let sit in the pot about 10 minutes before serving.
• Garnish with a handful of raisins, almonds, and cashews.

HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.

Steps:

• Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
• Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.

SPICED CARROT DIP

Steps:

• Boil or microwave carrots until soft, drain.
• Heat oil in a frying pan cook garlic and spices until fragrant.
• Blend or process carrot, spices, yogurt and coriander until smooth.
• Refrigerate until needed.
• Serve with either homemade dippers or store bought.