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In Egyptian cuisine, fenugreek is known by the Arabic name hilba or helba حلبة. Seeds are boiled to make a drink that is consumed at home, as well as in coffee shops. Peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet.
Eish merahrah (Egyptian Arabic: عيش مرحرح, [ʕeːʃ meˈɾɑħɾɑħ], "smoothed-out bread", "spread-out bread") is a flatbread, made with ground fenugreek seeds and maize, eaten in Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt.
Barley, corn, wheat and ground fenugreek seeds [1] Bataw ( Egyptian Arabic : بتاو ) is a leavened flatbread from Egypt . It is widely consumed in the Egyptian countryside.
Fenugreek seeds are rich in essential nutrients, including fiber, choline and omega-3 fatty acids like linolenic acid. They also have a substantial vitamin content — we’re talking vitamins A ...
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The assessment implicated fenugreek seeds imported from Egypt in 2009 and 2010, from which sprouts were grown, as a common source of both outbreaks, but cautioned, "there is still much uncertainty about whether this is truly the common cause of the infections", as tests on the seeds had not yet found any E. coli bacteria of the O104:H4 strain.
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