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Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. [15] In Armenian cuisine, fenugreek seed powder is used to make a paste that is an important ingredient to cover dried and cured beef to make basturma. [16]
Pastirma or Pasterma, [1] also called pastarma, [2] pastırma, pastrma, pastourma, [3] basdirma, [4] basterma, [5] basturma, [6] or aboukh [7] is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Bosnia and Herzegovina, Romania, Bulgaria, Egypt, Kurdish region, Greece, Cyprus, Iraq, the Levant, North ...
Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as besobela (known as Ethiopian sacred basil), koseret, [1] [2] fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), [3] cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma.
Experts share fenugreek benefits for women to know. Dietitians also explain what it is, how to use it, side effects, and potential safety concerns.
What Is Fenugreek? “Fenugreek is an herb grown in Europe, Western Asia, and northern Africa. Its leaves can be used as a garnish for stews, meats, roasted vegetables, and other dishes,” says ...
Danahy says that fenugreek is widely considered safe, but, as with other foods, consuming it in large quantities (such as drinking cup after cup of fenugreek tea or consuming it as a supplement ...
Khoresh ghormeh sabzi (herb and lamb stew) including red kidney or black-eyed beans, fresh fenugreek, parsley, coriander or parsley, spring onions or leeks, boned leg of lamb, onion and dried limes; Khoresh kangar (bull thistle stew) Khoresh karafs (celery beef stew) including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
Vegetables include leeks, endive, melilot, fenugreek, okra, onions, purslane, Jew's mallow and radish. [5] Boiled asparagus is served with olive oil and murri. The cooking water may be sweetened with honey and seasoned with cilantro, rue, anise and black pepper, and used as a beverage either by itself with honey, or added to wine. [6]