|
Use
fresh herbs when possible. Israel has the best. But you can usually find fresh in most places.
Ful Moodamas (Temani Chili) Ingredients:
For Spices (flavor):
Preparations Soak the ful in water for duration of the whole night. Later—put the soaked ful in the pot, and cover the ful with a good amount of water and eggs. Cook over a small flame until there is a softening of the ful and lower the highness of flame. Crush a little of the ful with a little of the fire’s liquid. Take out the eggs and peel them, serve them in bowls with puree of ful, pour the olive oil over the ful, tehina, sprinkle cumin and salt, sprinkle (spread) the parsley, crushed garlic, add a small drop of lemon juice and one complete brown egg in center small dish (bowl). Serve hot… This ful was traditionally eaten by the people of Egypt (perhaps the Jews of Egypt). Back to top of page
Cooked Fish Ingredients & Spices (flavor):
Preparations Thoroughly clean fish. Put the fish in a clean pot. Mix onions, mint, haweeg, black
pepper, oil, salt, and water together and pour on the fish (in the pot). Cook on a low flame and when the fish will soften, lower the flame. Cool and
refrigerate when finished. Serve cold. This recipe serves four to six people. This
is a true Yeminite dish. 1 tbsp. olive oil 3 lbs. firm white-fleshed fish fillets, such as whiting, flounder or cod, cut
into 3-inch pieces 1. Mix oil, water, tomato sauce, fish spice and hawaij in a large
skillet and simmer on a low flame for 15 minutes. 2. Add scallion to pan. Slide fish pieces carefully into pan, making sure not
to break them up. Simmer on a low flame for 15 minutes. Remove from flame and
let cool. Remove fish pieces to a serving dish and pour sauce on top. Serve
slightly warm or at room temperature. Serves 4 as a main dish, 6 as an appetizer. 3 tbsp. black peppercorns In a spice or coffee grinder, or with a mortar and pestle, grind spices
together finely and store in a tightly closed container. 3 tbsp. cumin Follow the same procedure as in the fish-spice mixture. ---------------------------------------
The recipe, which I am making with success: ------------------------------------------
Warning: Eating too much
of this can cause dehydration (over a period of time). Eating the right amount
is very good for the body. RaMb"M spoke of avoiding spices in the summer. * 3.5 bunches of cilantro leaves (bugs removed by pre-soaking in salt water). Break
off the stems and only use leaves. Regarding all of the spices used above -- it is best to pre-grind whole seeds in your own spice or coffee grinder. Store extra ground spices in the freezer, to maintain freshness for next time. Directions: In a strong blender, add the pre-soaked cilantro, pealed cloves of garlic and 3/4 cup of dried red peppers (or variation with Jalepenos). Then add the cumin, black pepper, cardimon, and touches of coriander and clove. Then add a couple of table spoons of water (NO MORE). Add tomato. Some times, I divide up the whole red peppers before I blend everything, and grind 1/8 of dried peppers separately in spice grinder before throwing everything together in blender for a different taste. But it works fine if you throw the whole red peppers into the blender with all the other ingredients, and let the blender do the job. Puree the ingredients in the blender, carefully pushing down the ingredients. It could take some time to blend it. Be careful not to burn out your blender or get anything foreign things caught in the blades. Do not add any more water. It will eventually puree. I puree for a few minutes at various speeds (working it down), until it does flow through the blender. Sometimes I have to turn off the blender and restart. Perhaps other blenders are stronger or weaker. In the end, I make sure to blend it for a few minutes on the highest it will go (smoothly). That's how I know it is done. Mine comes out smooth and green. Enjoy and don't eat too much! Remember, if your batch comes out too hot, you can always add more cilantro. Ice cubes help a hot tongue for the newly initiated. However, zehoug is made to mix with other foods. It's not really meant to be eaten by itself. SO it is meant to burn - a bit. Studies of cilantro, garlic and spices suggest great health benefits- especially in such a raw, uncooked mix. In my opinion, the health benefits are tripled, when eaten with HILBEH on a regular basis.
Ingredients: * ~ 3 tablespoons of
well ground Fenugreek seed (Hilbeh). The best comes from the middle east. Directions: Slowly sprinkle dried (well ground) hilbeh into a container of water, being sure to spread it out over the entire surface. This will allow the hilbeh to disperse, as it slowly settles to the bottom. I recommend using a very deep bowl with cold water, so it cleanses and separates the hilbel as it falls to the bottom. When you finish, there should be a good deal of water above the settled water. Some of that will be absorbed into the Hilbeh. Aftering doing this, place the lid on the container, and put into a cold place. Let it sit overnight in the fridge. The next day, pour out all of the water - leaving only the mushy hilbeh. [Some like to put more water in (again), and let it re-sit for a few hours - and then discard the water again. Others try to scrape off the foam on the top of the Hilbeh. But that is totally unnecessary]. Then take ~ 1 table spoon of the soaked hilbeh (without the water), and place it into the blender. Then start blending it fast (without adding any water). This will START to give it the popular, frothy appearance. Then slowly add a little bit of water, so that it starts to rise a bit. This is really an art form, and takes practice. Eventually, add more hilbeh, and reblend. Then add some more water. The idea (for most) is to create a puffy, frothy composition. This is a learned skill, that takes trial and error. Near the end, add in the cilantro leaves (never stems) - for the green color. The idea is for the cilantro to alter the color of the Hilbeh from yellow to pale green. Then add the salt and lemon juice to taste. Enjoy. Yemenites use this as an accompanying sauce on almost everything. They even throw it into chicken soup, as their tastes have so developed. They love it in everything. The health benefits are well documented. When used regularly with Zehoug, this food is extremely healthy. PS: Don't use too much sodium, which is NOT healthy.
|