Tokat fenugreek spread uses the same herb as the çemen paste coating pastirma, but it is a completely different dish: a bulgur-thickened spread eaten on bread. Fenugreek can taste bitter when hydrated, so let it soak in lukewarm water until the mixture thickens. The flavor comes together after resting for 1 day.
Put the ground fenugreek in a wide bowl and whisk in the lukewarm water a little at a time. The mixture will look thin at first, then swell and thicken within 5 minutes, so do not add all the water at once.
Place the fine bulgur in a separate bowl, add 100 ml lukewarm water, cover, and let it soak. When a grain can be crushed between your fingers, it should have no hard center.
Whisk together the tomato paste, grated garlic, cumin, Turkish red pepper flakes, salt, and olive oil. Do not chop the garlic; grated garlic distributes evenly through the spread.
Add the hydrated bulgur and spiced mixture to the fenugreek. Knead by hand for 5 minutes. The mixture should hold its shape on a spoon yet spread easily on bread. If it is too thick, add another 50 ml lukewarm water.
Cover the prepared spread and let it rest in the refrigerator overnight. Freshly mixed fenugreek tastes sharp and bitter, but mellows as it rests. Keep refrigerated for up to 1 week. Allergen: Contains wheat (gluten) according to the ingredient list. Check product labels for other allergens in packaged ingredients.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
