|Ground Fenugreek seeds purchased at Penzeys Spice Shop in Winter Park, Florida (www.penzeys.com)|
Fenugreek seeds can be purchased whole or ground, and generally are used in curry powders, spice blends and teas.
(Too bad the leaves are hard to find in the US; I might have to check into this, but wonder if there would be any side effects, hmmmm.)
2. Fenugreek is a good source of high dietary fiber. Taking a few seeds with warm water before going to sleep helps avoid constipation.
From the cookbook ’Armenian Cuisine: Preserving Our Heritage’, St. John Armenian Church, Southfield, Michigan. Recipe submitted by: Nancy Kazarian and Dolly Matoian
½ cup ground fenugreek seeds (chemen)
½ cup paprika
4 tsp. cumin
1 tsp. cayenne (red pepper)
4 tsp. kosher salt
¼ tsp. pepper
2 large cloves garlic, crushed
7/8 to 1 cup water
1. Using amount desired, combine in a large bowl, all ingredients except the garlic and water.
2. Add the crushed garlic according to your taste. Begin adding water, a little at a time, so that the mixture has the consistency of cake batter.
3. This mixture can be used in various geragoors with spinach, lamb, etc., or in Armenian hamburgers, or even in pastry dough for mezza. It can be kept in a plastic bag or bottle in the freezer, to be used as needed. The recipe may be doubled or tripled.