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Hilbeh (fenugreek And Coriander Paste)

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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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