Wednesday, July 31, 2013

[MC-AllEthnic-Recipes] Yemeni Fire Relish - Zhug & Hilbeh- 2g Carbohydrate; 1g Dietary Fiber

 



* Exported from MasterCook *

                    Yemeni Fire Relish - Zhug & Hilbeh

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 25%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Zhug:
  6                     dried chilies -- soaked for at least 1 hour
  3                     cardamom pods
  1           teaspoon  caraway seeds
  1           teaspoon  black peppercorns
  1              bunch  cilantro -- stemmed and washed
  1               bulb  garlic -- peeled
  1           teaspoon  salt
                        Hilbeh: as above but with the following
                        extras
  1         Tablespoon  fenugreek seed -- soaked for at least 1 hour
  1         Tablespoon  tomato paste

Blend the chilies with the spices, cilantro, garlic, and salt until you
obtain a fine paste. Add the fenugreek and tomato paste, if using. That's
it. Store in a small jar in the fridge, and use within 2 weeks. Great as a
dip for bread, or to spice up soups and pasta.

Makes 2 pints (8 cups or 32 one-quarter cup servings)

AuthorNote: If you thought harissa was hot... Zhug is really fiery relish
from Yemen. Why the Yemenis should need it when they live in such a hot
country, I know not - it would make more sense if it was Eskimo food. All
I can say is that they must have asbestos tastebuds: this is apparently
standard breakfast fare over there. Hilbeh is zhug with extra stuff in it
- and they are both really useful for dipping, marinating, and testing the
mettle of your guests.

Silly culinary tip of the day: try mixing a couple of tablespoons of
hilbeh with the same amount of olive oil, and toss a batch of freshly
popped popcorn in it. Great with beer.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "2 pints"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 12 Calories; trace Fat (20.3%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 72mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 253 0 0 0 0 0 0 0 0 0

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