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Hilbeh (fenugreek & coriander paste)

Yield: 1 Servings

Ingredients:

• 2 ts Fenugreek seeds
• 1/2 c -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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