Name: Hilbeh (Fenugreek and Coriander Paste)
Ingredients: 2 ts Fenugreek seeds Cold water; 2 Garlic cloves; 3/4 c Chopped coriander leaves; 1/2 ts Salt; 2 ts Lemon juice; 1 sm Hot chili (optional); seeded

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Yemani, Misc, Condiments	1	Servings

INGREDIENTS

2	ts	Fenugreek seeds Cold water
2		Garlic cloves
3/4	c	Chopped coriander leaves
1/2	ts	Salt
2	ts	Lemon juice
1	sm	Hot chili (optional); seeded

INSTRUCTIONS

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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