Hilbeh (fenugreek and coriander paste)

Yield: 1 servings

Measure Ingredient
2 teaspoons Fenugreek seeds Cold water
2 \N Garlic cloves
¾ cup Chopped coriander leaves
½ teaspoon Salt
2 teaspoons Lemon juice
1 small Hot 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

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