Yemenite Fenugreek Sauce Recipe

  1. Soak 4 tablespoons fenugreek seeds in 1/2 cup cold water overnight, or until they are soft and have a jellied coating.
  2. Place the seeds and their soaking liquid in a blender and add 4 cloves garlic, 1/2 cup cilantro leaves, 2 teaspoons salt, the juice of 2 lemons, and 1 small dried hot red chile (seeded).
  3. Blend to a coarse puree.
  4. Store in the refrigerator up to 1 week.
  5. Serve with falafel or with pita bread for dipping.

fenugreek seeds, cold water, garlic, cilantro, salt, lemons, red chile

Taken from www.chowhound.com/recipes/yemenite-fenugreek-sauce-10529 (may not work)

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