Title: Hilbeh (Yemenite Hot Relish)
Categories: Relish Mideast Jewish Sauce Dip
Yield: 1 1 1/2 cups

3	tb	Fenugreek seeds
3	md	Tomato, coarsely chopped
2	tb	Garlic, finely chopped
1/2	ts	Salt
3		Cardamom pods, crushed
1	ts	Caraway seeds
1/2	ts	Coriander seeds,
1/2	ts	Hot red pepper, ground

With a mortar and pestle or the back of a spoon, crush the fenugreek seeds to a fine powder. Pour in 1 cup of boiling water and steep for 2 or 3 hours. then drain the fenugreek in a fine sieve. Puree the tomatoes through a sieve set over a bowl and stir the fenugreek into them.

With the back of a spoon or with a mortar and pestle, mash the garlic and salt to a paste. Add the cardamom, caraway, coriander and red pepper and mash them vigorously until the mixture is smooth. Stir it into the tomato and fenugreek.

Serve at once or store tightly covered in the refrigerator. Hilbeh is a traditional fiery accompaniment for felafel, or a dip for bread.

"Middle Eastern Cooking" Tim/Life "circa" 1969". Posted by Earl Cravens.

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