Feed Me That logoWhere dinner gets done

Title: Hilbeh (Fenugreek and Coriander Paste)
Categories: Yemeni Condiment
Yield: 1 Servings

2tsFenugreek seeds
1/2c-Cold water
2 Garlic cloves
3/4cChopped coriander leaves
2tsLemon juice
1smHot chili (optional); seeded

Soak fenugreek seeds in cold water for 12 to 18 hours until a jelly-like coating is evident on seeds. Drain off water.

Place fenugreek in blender jar with garlic and coriander and blend to a coarse puree, adding salt, lemon juice, chili if used and enough cold water to draw ingredients over blades.

Turn into a jar, seal and store in refrigerator. Use as a bread dip or as specified in recipes.

Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias