Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Cardamom pods -- washed and drained
1 ts Black peppercorns 6 Garlic cloves
1 ts Caraway seeds 1/2 ts Salt
4 Hot chilis (more if desired) 1/4 c -Cold water
1 1/2 c Coriander sprigs

Place cardamom pods, peppercorns and caraway seeds in jar of blender and
blend to a coarse powder.

Cut stems from chilis, leaving rest of chili intact. Add to blender jar
with remaining ingredients and blend to a coarse puree.

Turn into a small saucepan and bring to the boil. Simmer uncovered for 10
minutes, then place in 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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