Recipe - Hilbeh (Yemenite Hot Relish)

2 teaspoon Fenugreek seeds
One half cup Cold water
2 Garlic cloves
Three fourths cup Chopped coriander leaves
One half teaspoon Salt
2 teaspoon Lemon juice
1 small Hot chili (optional); seeded

Soak fenugreek seeds in cold water for 12 to 18 hours until a jellylike
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