Hilbeh (fenugreek & coriander paste)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Fenugreek seeds Cold water |
| 2 | Garlic cloves | |
| ¾ | cup | Chopped coriander leaves |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Lemon juice |
| 1 | small | Hot chili (optional); seeded |
Directions
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