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