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Hilbeh (Yemenite Hot Relish)

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      Title: HILBEH (YEMENITE HOT RELISH)
 Categories: Relishes, Middle east, Israeli, Sauces, Dips
      Yield: 1 1 1/2 cups
 
      3 tb Fenugreek seeds
      3 md Tomato, coarsely chopped
      2 tb Garlic, finely chopped
    1/2 ts Salt
      3 ea Cardamom pods, crushed
      1 ts Caraway seeds
    1/2 ts Coriander seeds,
    1/2 ts Hot red pepper, ground
 
  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.
 
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