Yemenite Fenugreek Sauce Recipe
- 4 tablespoons fenugreek seeds
- 1/2 cup cold water
- 4 cloves garlic
- 1/2 cup cilantro leaves
- 2 teaspoons salt
- juice of 2 lemons
- 1 small dried hot red chile, seeded
- Soak 4 tablespoons fenugreek seeds in 1/2 cup cold water overnight, or until they are soft and have a jellied coating.
- 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).
- Blend to a coarse puree.
- Store in the refrigerator up to 1 week.
- 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)