Chemen
Most people know of chemen as simply the coating of bastourma but did you know it can also be eaten as a spicy dip? The word chemen refers to fenugreek – the ground seeds of this herb are used in this recipe…
Chemen
A seasoning blend used as dip and as a coating for bastourma
Ingredients
- 50 grams ground fenugreek
- 100 grams paprika (Hungarian or sweet – not hot)
- 100 grams garlic (peeled)
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground allspice
- 500 mls water
- 2 teaspoons chilli flakes
- 1½ teaspoons salt
- 3 teaspoons caster sugar
Instructions
- Blend all ingredients except sugar in food processor. Add additional water if necessary to consistency of a dip.50 grams ground fenugreek, 100 grams paprika, 100 grams garlic, 2 teaspoons ground cumin, ½ teaspoon ground coriander, ¼ teaspoon ground allspice, 500 mls water, 2 teaspoons chilli flakes, 1½ teaspoons salt, 3 teaspoons caster sugar
- Check sweetness and add sugar to taste.
Notes
Prepared chemen is used to soak bastourma (an Armenian delicacy), forming a coating on the surface of the bastourma before hanging it out to dry.
Ground fenugreek (also known as chemen) can be found at Lebanese and Asian grocers.
Nutrition
Calories: 25kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 366mgPotassium: 78mgFibre: 1gSugar: 2gVitamin A: 440IUVitamin C: 16mgCalcium: 27mgIron: 1mg
