Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 | Cardamom pods |
| 1 teaspoon | Black peppercorns |
| 1 teaspoon | Caraway seeds |
| 4 | Hot chilis (more if desired) |
| 1½ cup | Coriander sprigs washed and drained |
| 6 | Garlic cloves |
| ½ teaspoon | Salt Cold water |
Place cardamom pods, peppercorns and caraway seeds in jar of blender and blend to a coarse powder.
Cut stems from chilis, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree.
Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes, then place in 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