| 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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