KARAWIA
fenugreek seeds
Unit price: 12.00 DH
Whole fenugreek seeds have a warm, nutty aroma that becomes fuller after a brief toast, while soaking softens them for slow-cooked dishes, and they are widely used in rfissa, lentil recipes, spice blends, pickles and breads.
- Preparing chicken rfissa by placing one tablespoon of the seeds in a small muslin pouch, adding it halfway through cooking with onions and lentils, then removing it before spooning the broth over trid or msemen
- Toasting the seeds lightly, then grinding them with cumin and coriander for lentils, chickpeas, curries and spice blends
- Adding the seeds whole or lightly crushed to pickled vegetables with vinegar, garlic and chilli
- Grinding a small quantity after toasting and mixing it into flatbreads, savoury doughs or crackers
Toast the seeds briefly in a dry pan over low heat until fragrant, then allow them to cool before grinding, or soak them for several hours when using them whole in rfissa, lentils or slow-cooked dishes, starting with a small quantity because their flavour develops during cooking.
One tablespoon of fenugreek seeds contains nearly 3 grams of fibre, about 2½ grams of protein and nearly 4 milligrams of iron, together with magnesium, phosphorus, potassium and calcium, while research suggests fenugreek may help lower blood sugar and improve cholesterol levels, although findings vary with the preparation and amount used.