Title: Hilbeh
Categories: Yemeni Hot Blank
Yield: 6 Servings

1	bn	Fresh coriander leaves
1	ts	Black peppercorns
1	ts	Caraway seeds
4		Black cardamoms (or 8 green)
4		Dried chillies (or to taste)
1		Head of garlic
1/2	ts	Salt
2	tb	Fenugreek seeds
1	tb	Tomato puree
1		Lemon
1	tb	Sage
		Olive oil

Grind the peppercorns, caraway, cardamom (whole if black, seeds only if green) and chillies. Peel and crush the garlic cloves and mix with the ground spices, salt, sage, tomato puree and juice of the lemon.

Grind the fenugreek and cover with cold water in a small bowl. Leave for about 30 mins, it will absorb much of the water, swell and become gelatinous. Drain. Mix in with the spices.

Chop the coriander and mix with the rest of the ingredients. Blend in an electric mixer, adding oil as necessary to achieve a blendable consistency.

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