Yemenite Helbeh Dipping Sauce

Ingredients: 2 tbl Fenugreek seeds 1/4 cup Zhug (see recipe "Yemenite zhug") 1/2 sm Lemon, juice of 1 Tomato

Cooking Instructions: Let the fenugreek seeds soak in water for several hours or overnight. Pour off any remaining liquid, leaving a moist paste. Using a wooden spoon, whip in, little by little, up to 1/2 cup water into the paste. Then mix in the zhug, lemon juice (JN calls for 1 tablespoon, or to taste), and the tomato (JN says to grate it, I just mash it up). Adjust seasonings to taste. It should be very spicy. This can either be eaten plain with bread (I would use pita), or served with a meal like a chutney.

Zhug (Yemen Spice)

Servings: 1 Ingredients: 2 sm Mild red peppers 2 Fresh red chilies, (2 to 3) A handful of coriander leaves 1 1/2 tbl Ground coriander 6 Cloves garlic Seeds from 6 green cardamoms 5 ml(1-2 tsp) lemon juice, (5 to 10)

Cooking Instructions: Finely chop the red peppers and chilies, removing the seeds. Chop the coriander leaves. Blend or pound all the ingredients to a paste, and store in a jar in the refrigerator for up to 2 weeks.

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