HILBEH

      Title: HILBEH
  Categories: Yemani, Sauces
       Yield: 6 Servings
  
       1 bn Fresh coriander leaves
       1 ts Black peppercorns
       1 ts Caraway seeds
       4    Black cardamoms (or 8 green)
       4    Dried chillies (or to taste)
       1    Head of garlic
     1/2 ts Salt
       2 tb Fenugreek seeds
       1 tb Tomato puree
       1    Lemon
       1 tb Sage
            Olive oil
  
   Grind the peppercorns, caraway, cardamom (whole if black, seeds only
   if green) and chillies.  Peel and crush the garlic cloves and mix
   with the ground spices, salt, sage, tomato puree and juice of the
   lemon.
   
   Grind the fenugreek and cover with cold water in a small bowl. Leave
   for about 30 mins, it will absorb much of the water, swell and become
   gelatinous. Drain. Mix in with the spices.
   
   Chop the coriander and mix with the rest of the ingredients. Blend in
   an electric mixer, adding oil as necessary to achieve a blendable
   consistency.
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