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Hilbeh (Fenugreek & Coriander Paste)

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      Title: HILBEH (FENUGREEK & CORIANDER PASTE)
 Categories: Yemani, Misc, Condiments
      Yield: 1 Servings
 
      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
 
  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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