Yemeni Hilbeh

• 2 tablespoons ground fenugreek
• 4 cloves garlic, crushed in a garlic press
• 2 large tomatoes, peeled and quartered
• 1 tablespoon tomato paste
• Salt and pepper
• 1/4 teaspoon caraway seed
• 1/2 teaspoon powdered cardamom
• 1/2 teaspoon chili pepper or more to taste

1. First prepare the fenugreek jelly: Pour plenty of boiling water over the ground fenugreek (2 tablespoons absorbs a large quantity of water and gives you a large amount of jelly), stir well, then let rest for at least 2 hours but preferably overnight, by which time a gelatinous mass will have settled at the bottom, leaving a clear liquid on top.
2. Drain all the liquid off without disturbing the gelatinous substance.
3. Now beat in about 1/2 cup of water, drop by drop, until the mixture is light and foamy (the beating is traditionally done with the hand and can take 10 minutes).
4. Blend the rest of the ingredients in the food processor, then add the drained fenugreek jelly and process to a soft, slightly frothy paste.
5. It keeps for at least a week, covered in the refrigerator.
6. Mix the jelly with a few tablespoons of zhoug (page 48).

ground fenugreek, garlic, tomatoes, tomato paste, salt, caraway seed, powdered cardamom, chili pepper

Taken from www.epicurious.com/recipes/food/views/yemeni-hilbeh-373175 (may not work)