Yemenite Helbeh (Dipping Sauce)

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Title: Yemenite Helbeh (Dipping Sauce)
Yield: 1 Servings
Categories: Sauce


2 tb Fenugreek seeds
1/4 c Zhug (see recipe "Yemenite
1/2 sm Lemon; juice of
1 Tomato

Date: Mon, 12 Feb 1996 09:09:19 +0200 (EET)

From: David Barnett

That's interesting - I have her "Jewish Holiday Kitchen" cookbook,
which also has a recipe for Zhug, but it was neither authentic nor
good. The following is the translation of a recipe given to me by a
Yemenite woman, who grows her own tiny peppers (I have no idea what
variety, but they are much hotter than seranos). One thing the
Yemenites do with it is make a "dipping sauce" (more of a spread,
actually) that is eaten with bread, called Helbeh. This is adopted
from Joan Nathan's recipe:

1. Let the fenugreek seeds soak in water for several hours or

2. Pour off any remaining liquid, leaving a moist paste.

3. 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 (JN calls for
1 tablespoon, or to taste), and the tomato (JN says to grate it, I
just mash it up).

4. Adjust seasonings to taste. It should be very spicy. This can
either be eaten plain with bread (I would use pita), or served with a
meal like a chutney.


From Glen Hosey's Recipe Collection Program,
Posted to MM-Recipes Digest V3 #239

Date: Mon, 02 Sep 1996 12:02:26 -0400

From: Walt Gray