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See below ingredients and instructions 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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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