| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Condiments, Misc, Yemani | 1 | Servings |
INGREDIENTS
| 2 | t | Fenugreek seeds |
| 1/2 | c | Cold water |
| 2 | Garlic cloves | |
| 3/4 | c | Chopped coriander leaves |
| 1/2 | t | Salt |
| 2 | t | Lemon juice |
| 1 | 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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