| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Israeli |
Dips, Israeli, Middle east, Relishes, Sauces |
1 |
1 1/2 cups |
INGREDIENTS
| 3 |
T |
Fenugreek seeds |
| 3 |
|
Tomato, coarsely chopped |
| 2 |
T |
Garlic, finely chopped |
| 1/2 |
t |
Salt |
| 3 |
|
Cardamom pods, crushed |
| 1 |
t |
Caraway seeds |
| 1/2 |
t |
Coriander seeds |
| 1/2 |
t |
Hot red pepper, ground |
INSTRUCTIONS
With a mortar and pestle or the back of a spoon, crush the fenugreek
seeds to a fine powder. Pour in 1 cup of boiling water and steep for
2 or 3 hours. then drain the fenugreek in a fine sieve. Puree the
tomatoes through a sieve set over a bowl and stir the fenugreek into
them. With the back of a spoon or with a mortar and pestle, mash the
garlic and salt to a paste. Add the cardamom, caraway, coriander and
red pepper and mash them vigorously until the mixture is smooth. Stir
it into the tomato and fenugreek. Serve at once or store tightly
covered in the refrigerator. Hilbeh is a traditional fiery
accompaniment for felafel, or a dip for bread. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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