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  Hilbeh (yemenite hot relish)
 
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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