Yemeni Hilbeh with homemade fenugreek and homemade zhug (s'chug)

👨‍🍳 Method

For the homemade fenugreek ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the fenugreek seeds in water 12 hours.

   Bowl
2. 2
   Drain the fenugreek seeds.

   Colander
3. 3
   Grind the fenugreek seeds in a blender into a thick paste.

   Blender
4. 4
   Whip the hilbeh with a little water until it doubles in volume.

   Whisk
5. 5
   Add and mix well. Season with salt and black pepper.

For the Hot Paste

1. 6
   Soak the fenugreek seeds in water 12 hours, changing the water 2–3 times.

   Bowl
2. 7
   Drain the fenugreek seeds.

   Colander
3. 8
   Grind the fenugreek seeds in a blender into a thick paste.

   Blender
4. 9
   Whip the hilbeh with a little water until it doubles in volume.

   Whisk
5. 10
   Remove the seeds from the peppers.

   💡The seeds and white membranes are where the heat is: remove them all for a mild schug, leave some in for a hot one.
6. 11
   Grind the peppers in a food processor with the garlic and cilantro.

   Food processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
7. 12
   Add the olive oil, salt and black pepper and grind to an even paste.

   Food processor
8. 13
   Add the tomatoes, schug, garlic, cumin and lemon juice and mix well. Season with salt.
9. 14
   Serve as a side for lahoh, jachnun or malawach.