Don’t skip this part. It takes a lot of time and arm power but the payoff is a very unique flavor and presentation. It’s so memorable that it’s the basis of my kids’ nickname for it: “the soup with the island.”
NOTE: If whipping by hand, expect it to take about 20 minutes. This is how we did it, though I’ve seen some recipes that appeared to use some sort of a mixer.
Ingredients
1tbspground fenugreek
water
1seeded green chilioptional
1/2tspsaltor more to taste
In a 3:2:1 ratio:
3cilantro leaves/stalk
2parsley leaves/stalk
1whole sprigs mint
Instructions
Put the ground fenugreek and water in a medium-sized bowl and put it in the fridge for several hours (5 is recommended, but ours ended up being about 2.5).
After at least 2 hours in the fridge, when the fenugreek has absorbed some water, carefully pour off the excess water and begin to beat it with a fork. It will take a good amount of effort and will begin to get fluffy and turn from brown to white/ pale green. [side note: I would love to know the history of this. Who sat around whipping this for so long to discover the flavor and texture?!]
You may need to give it (or really your arm) a rest for a bit, and if so, put it back in the fridge, then beat it some more when your arm is ready.
When good and fluffy, prepare the herb/heat additions: put the 3 herbs and chili (if usinin a food processor with a tad of water and chop well. Add to the fluffy fenugreek along with some salt and mix. Add salt to taste.
Keep in the fridge until ready to use it to top the Fahsa/Salta.