Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Hilbeh   Yield: 6 Servings   1 bn Fresh coriander leaves      1 ts Black peppercorns 1 ts Caraway seeds      4 Black cardamoms (or 8 green) 4 Dried chillies (or to taste)      1 Head of garlic 1/2 ts Salt      2 tb Fenugreek seeds 1 tb Tomato puree      1 Lemon 1 tb Sage  Olive oil Grind the peppercorns caraway cardamom (whole if black seeds only if green) and chillies. Peel and crush the garlic cloves and mix with the ground spices salt sage tomato puree and juice of the lemon. Grind the fenugreek and cover with cold water in a small bowl. Leave for about 30 mins it will absorb much of the water swell and become gelatinous. Drain. Mix in with the spices. Chop the coriander and mix with the rest of the ingredients. Blend in an electric mixer adding oil as necessary to achieve a blendable consistency.