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4 Serves
104 Mins
15 g
85 g
2 g
In a large pot, combine water, fenugreek seeds, and salt. Bring to a boil, then reduce heat and simmer to allow the broth to develop a deep, aromatic flavor.
Ingredients, vitamins, and health benefits
Salt
Fenugreek Seeds
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
CreoleVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
186 µg / 400 µgCalcium
31 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
570 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
97 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
78 gAlcohol
0 g
In a separate heavy-bottomed pot, bring water and a pinch of salt to a boil. Gradually whisk in the fine semolina flour to prevent lumps, stirring constantly.
Using a wooden stirring paddle, vigorously knead the semolina mixture over low heat until it becomes a smooth, thick, and elastic dough.
Ladle the hot fenugreek broth over the prepared semolina dough and serve immediately while warm.
Hot Water
Fine Semolina
Semolina Flour
Vitamin A
0 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
186 µg / 400 µgCalcium
31 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g28
g7
g
ThaiZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
97 µg / 55 µgAlcohol
0 g