Categories: Condiment, Greek 
      Yield: 1 servings 
  
      2 ts Fenugreek seeds                   1/2 ts Salt 
    1/2 c  -Cold water                         2 ts Lemon juice 
      2    Garlic cloves                       1 sm Hot chili (optional); seeded 
    3/4 c  Chopped coriander leaves        
  
  Soak fenugreek seeds in cold water for 12 to 18 hours until a jelly-like 
  coating is evident on seeds.  Drain off water. 
   
  Place fenugreek in blender jar with garlic and coriander and blend to a 
  coarse puree, adding salt, lemon juice, chili if used and enough cold water 
  to draw ingredients over blades. 
   
  Turn into a jar, seal and store in refrigerator.  Use as a bread dip or as 
  specified in recipes. 
   
  Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by 
  Karen Mintzias