Yield: 1 servings
|2 teaspoons||Fenugreek seeds Cold water|
|2 \N||Garlic cloves|
|¾ cup||Chopped coriander leaves|
|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