Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Fenugreek seeds 1/2 ts Salt
1/2 c -Cold water 2 ts Lemon juice
2 Garlic cloves 1 sm Hot chili (optional); seeded
3/4 c Chopped coriander leaves

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

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