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

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)