Hilbeh (fenugreek & coriander paste)

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