Chilba | Imamother

miriamnechama ↓

Wed, Nov 19 2008, 7:50 am

anyone have a recipe for chilba or know how to make it??

HindaRochel ↓

Wed, Nov 19 2008, 8:09 am

I looked up chilba and all I can come up with is "Feungeek". I'll try scoring my cookbooks after dinner.

↑ miriamnechama ↓

Wed, Nov 19 2008, 8:15 am

ok found this it is feungrout.

> Chilba recipe: (fenugreek)
> 1. Soak the chilba granules for several hours, changing the water at
> least once
> during this period.
> 2. Rinse the granules thoroughly and put them in a blender with a small
> amount
> of water, in order to "crush" the granules (the texture remains very
> thick).
> At this point, if you wish, you can make a large amount of this mixture
> and
> separate it into portions to be frozen and used one portion at a time
> when
> needed.
> 3a. - traditional method - take one portion of this mixture and put into
> a bowl.
> Add a few drops of water and beat thoroughly with a spoon (in one
> direction
> only, a bit like when you beat an egg with a fork). At this point the
> mixture
> is still very thick and you add a few more drops of water and continue
> beating.
> Repeat this a few more times (adding a few drops of water and beating)
> until you
> have the required frothy texture.
> 3b. - modern method - keep the mixture in the blender and add a few
> drops of
> water, continue to blend for a few seconds, add a few more drops of
> water, blend
> again for a few more seconds etc. until you get the desired texture.
> This
> method causes the chilba to be much more frothy and bubbly - not
> everybody likes
> it that way.
> 4. Add a little salt and lemon juice and whatever else you like. For
> example,
> you can add zchug(a paste made out of hot peppers, garlic, cumin and
> coriander), grated tomato, cusbara(coriander)etc. according to your
> taste.

Tamiri ↓

Wed, Nov 19 2008, 8:27 am

It never worked for me.

↑ HindaRochel

Wed, Nov 19 2008, 8:34 am

where can you get feungeek in Israel? How is it sold?
Feungeek novice here...don't even know what it looks like!

↑ Tamiri ↓

Wed, Nov 19 2008, 8:38 am

You can get it ground more coarse or less course or whole. You get it al hamishkal in the shuk. I LOVE good hilbeh but have not been successful in making it myself. I can't get it whipped up. I think the temanim put a secret ingredient in that they don't tell us white girls about.

↑ miriamnechama

Wed, Nov 19 2008, 8:49 am

I got it in the health food store...

Zus

Wed, Nov 19 2008, 8:59 am

We buy it ready from the shuk. YUM!
And great for milk production too Smile

↑ Tamiri

Wed, Nov 19 2008, 9:15 am

I bought it but it was like 5 nis for a tiny container - and I know you can make tons of it for that. So I tried. And failed. And failed again. I will never be a teimaniya.

mom21n2

Wed, Nov 19 2008, 1:30 pm

someone once told me the secret is in the freezing

qeenB

Wed, Nov 19 2008, 3:29 pm

this is my mother in laws recipe that I make.

2 tbs course fenegreek I use 1 tbs ground that I soak for a few hours

in a blender put 3-5 cloves garlic
1 inch piece peeled ginger
1 hot pepper optional

mix together then I add the fennegreek which at this point has usually expanded, juice of a lemon salt and a bunch of cilantro. I then blend it together until it forms a nice texture sometimes adding more water if it needs to make it a little thinner.

put it into a airtight container right away so that it shouldnt get brown

sisterindeed
Guest

Wed, Dec 31 2008, 11:29 am

It is so easy to make chilbe, what are you all fretting about?

Soak ground chilba in plenty of water for a few hours. (no need to change water) Then blend it with hand-blender with lemon juice to taste, adding water as necessary to make it nice and fluffy. Good luck!