Fenugreek seasoning - an unusual use in familiar dishes

Fenugreek is called differently in different parts of the world: camel grass, chaman, fenugreek, shambhala, goat's trefoil. The Hindus call this spice methi, the Egyptians call it helba. This herb is a component of many aromatic seasonings. Without fenugreek, some culinary masterpieces would not have such a delicate taste and exquisite aroma.

Where do they add

Helba seeds are most often used for cooking:

• boiled – can be consumed as an independent dish;
• whole fried – added to dishes made from legumes or vegetables;
• fried ground – used as an ingredient for preparing spicy mixtures;
• sprouted - added to salads.

Unprocessed helba seeds are used in the preparation of first courses and salads.

On a note. Whole fenugreek seeds have a distinctive taste that not everyone likes. Therefore, as an independent ingredient in cooking, it is most often used in dietary nutrition. Otherwise, whole fenugreek is used as a component of spicy mixtures. The exception is cheese with fenugreek and basturma. Fenugreek is added whole to these dishes and is considered one of the key components.

In addition to seeds, Shambhala leaves can also be eaten. When fresh, they are used as a savory addition to sauces, liquid dishes and salads. This component gives finished culinary masterpieces an unrivaled bitterness. Dried leaves are added to vegetable, fish and meat dishes.

What can't be combined with

Shambhala is almost never added to fish dishes and seafood. This spice does not go well with seafood.

The taste and aroma of fenugreek is specific and not everyone will like it. Therefore, the seeds of this plant are rarely used for baked goods and confectionery desserts. Such sweets will appeal only to lovers of exotic delicacies.

Best combinations with other spices

Shambhala is part of the famous spicy curry mixture. Here this component contains 10-15%. The seasoning is also used in hops-suneli and other exotic spicy mixtures: zhugi, sambaar podi, berebere, panchporana, garam masala.

Fenugreek can be combined with many spices. You can create fragrant combinations yourself - there are no strict rules for determining proportions. But some spices especially emphasize the original smell and taste of fenugreek:

• pink pepper;
• garlic;
• coriander;
• caraway;
• cilantro.

Compound

Shambhala contains many things useful for the human body:

• calcium;
• potassium;
• magnesium;
• phosphorus;
• selenium;
• apigenin;
• genistein;
• quercetin;
• vitamins B and PP.

Helba also contains alkaloids and trigonellene - the first slows down the destruction of brain cells, and the second nourishes and restores them.

Smell and taste of spices

Thanks to this spice, dishes containing fenugreek acquire a sweetish taste with subtle nutty notes. It tastes a little like maple syrup.But there is a certain bitterness to Shambhala. And although after cooking the bitterness in the leaves is usually eliminated, it remains in the seeds. Therefore, ready-made dishes will have an original, bitter aftertaste even after a long cooking time.

The aroma of shamballa seeds, on the contrary, is sharp and sweet, and most importantly, very persistent. After preparing dishes using this spice, the specific smell will linger in the kitchen for the whole day.

How to Choose Good Quality Fenugreek

Shambhala is sold in grocery stores on the shelves of the spice department.

This seasoning comes in several forms:

• seeds (powdered or whole);
• paste (usually sold in vacuum packaging).

It is best to purchase whole seeds. They had to be firm to the touch, golden yellow in color, and emit a subtle maple aroma. The seeds should not be chipped, their surface should be even and smooth. You can grind whole fenugreek into powder yourself using a coffee grinder.

Advice! You should not buy helba seeds whose expiration date has already expired or is coming to an end. Such specimens may become moldy during storage.

Where and how to store

After purchase, it is better to pour helba seeds into a glass container and close it with an airtight lid. It is better to place the closed container in a cool, dry place. Here the spice can be stored for up to 2 years.

Powdered shamballa, even in an airtight container, will retain its beneficial properties for only 2-3 months.

TOP 5 most popular recipes with shambhala

Rice with fenugreek

Rice with the addition of aromatic shamballa is an unusual side dish.

Ingredients:

• rice (basmati) – 1 tbsp.;
• fenugreek – 2 tsp;
• butter – 50 g;
• salt;
• water.

Preparation:

1. Melt the butter in a frying pan and fry the helba seeds until golden brown.
2. Add dry rice to the seasoning and add salt. Fry the mixture for 2 minutes. The rice should be warm and soaked in oil.
3. Pour boiling water over the rice and cook until tender for 5-10 minutes.

Helba tea

Aromatic tea made from fenugreek seeds is an excellent strengthening drink during the cold season.

Ingredients:

• helba seeds - 1 tsp;
• water – 1 tbsp.;
• fresh ginger – 1 g.

Preparation:

1. Combine water, ginger and fenugreek seeds in a saucepan.
2. Put the mixture on the fire, let it boil and cook for another 5 minutes.
3. Strain the resulting drink through a sieve.
4. The aromatic tea is ready to drink.

Basturma

Fenugreek is an integral ingredient used in the preparation of basturma.

Ingredients:

• meat (beef) – 1 kg;
• water – 1 tbsp.;
• salt – 1 tbsp.;
• garlic – 5-7 cloves;
• fenugreek – 70 g;
• black and hot red pepper.

Preparation:

1. Wash a piece of beef, dry it, and prick it with a fork in several places.
2. Sprinkle the meat with salt, put it in a container, and refrigerate for two days.
3. Rinse off the salt thoroughly under running water.
4. Dry the meat, wrap it in cloth and put it under a press for two days.
5. Thread a strong thread through a piece of meat and leave to dry for 4 days.
6. Prepare a spicy mixture of two types of pepper and fenugreek.
7. Leave the mixture in the refrigerator for a day.
8. Add chopped garlic to the spices and rub the mixture over the meat.
9. Place the beef in the refrigerator for ten days.
10. Remove the meat, dry it, and hang it on a thread to dry for 4 days.

Potatoes with fenugreek paste

Potatoes prepared according to this recipe are not only aromatic, but also surprisingly soft and juicy.

Ingredients:

• potatoes – 10 pcs.;
• fenugreek (ground grains) – 2 tsp;
• sour cream - 1 package;
• parsley dill;
• cheese;
• salt pepper.

Preparation:

1. Peel the potatoes and place in a mold greased with vegetable oil. Place in the oven preheated to 180 C°. Bake until done for 15-20 minutes.
2. Grate the cheese, mix with salt and spices, combine with sour cream.
3. Remove the cooked potatoes from the oven. Serve along with fenugreek paste.

Dhal

Dhal is a spicy Indian puree soup with lentils and spices.

Ingredients:

• lentils (red) – 1 tbsp.;
• vegetable oil – 4 tbsp. l.;
• onion – 1 pc.;
• garlic – 3 cloves;
• pickled ginger – 8 g;
• fenugreek – 1 tsp;
• coriander – 3 tbsp. l.;
• cinnamon – 1 tsp;
• ground chili – 0.5 tsp;
• coconut flakes - 2 tbsp. l.;
• water – 1 tbsp.

Preparation:

1. Peel the lentils and rinse thoroughly.
2. Heat vegetable oil in a frying pan, fry chopped onion.
3. Add garlic, ginger and all spices to the mixture, fry for 5 minutes.
4. Pour the roast into the pan along with the lentils.
5. Pour water into the pan and add coconut flakes.
6. Cook the dhal for 20-30 minutes.
7. Sprinkle the finished soup with chopped cilantro.

Fenugreek is a spice with a delicate taste and rich aroma. This spice goes especially well with meat and vegetable dishes. Fenugreek gives finished products an original bitterness and interesting taste.