Hilbeh

Meanwhile, soak fenugreek seeds in cold water for 12 to 18 hours until the seeds are covered with a gelatinous layer. Then drain off the water.

Grind seeds with coriander greens and garlic, keeping the consistency quite coarse. While doing this, add salt, juice of one lemon and pepper (and maybe a tiny bit of water).

Keep in the refrigerator.

Use as a dip, on bread (e.g. Saluf bi hilbeh, a type of pizza from Yemen) or to season dishes.

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