Archive for the ‘Condiments’ Category

Prophet (s.a.w.s.) once said: “If my peopleknew what there is in fenugreek, they would have bought and paid its weight in gold.”

You can’t ever talk about Yemeni food without mentiong Hulba–or fenugreek. It is eaten ALL over Yemen and it is very very healthy, although makes your sweat stink a bit if you eat too much of it. It is reported the Prophet (s.a.w.s.) once said: “If my people knew what there is in fenugreek, they would have bought and paid its weight in gold.”

This is a dip very popular in Yemeni dishes. You will need ground fenugreek for this recipe. Be careful one tblsp of ground fenugreek goes a long way.

Step 1: soak one tblsp of ground fenugreek in water, preferrably over night. Why? It gets rid of the bitterness of the fenugreek and that’s how our mother’s taught us to make it.

Step 2: After you have left it to soak overnight –throw away the water and take the fenugreek paste (yes it has turned into a paste like mixture) and place in a blender.

Step 3: Add one tomato (preferably still a little hard–not ripe and mushy), a clove of garlic, 3 tblsp of cilantro chopped, 1 green chilly (or less if you like), juice of one whole lemon, salt to taste.

Step 4: blend until it is a frothy consistency.

Step 5: Pour into a bowl and serve with bread. If it is too thick, thin with more lemon. Some use vinegar.

Usually in Yemen , women mix this with a special wooden tool for the purpose–but nowadays they  use an electic hand mixer so as to retain the frothiness that the wooden tools lends the fenugreek.


Read Full Post »

One of my favorites–I like to sprinkle it on (Adeni Classic Fish Sauce and rice with lentils, see Sanunat Samak .

You will need:

1) a small eggplant–cut first lengthwise and then slice into small 3 cm thick slices

2) Salt to taste

3) 2 tsp of ground cumin

4) 2 tblsp of balsamic vinegar, or white distilled vinegar

5) 4 tblsp of Canola oil for frying–more if dries out. You do want to fry the eggplant pieces, but not deep fry.

Combine eggplant slices, cumin and salt–toss well. In a frying pan add the oil, once it gets warm add the eggplant, salt and cumin mixture. Fry until cooked through and browned. Then add the vinegar, and turn off and serve when it dries out.

It is absolutely delicious. It is one of those things that you want to eat a lot of, but hey its a condiment not an entree!

Read Full Post »

« Newer Posts