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Measurements
      Title: Hilbeh
 Categories: Yemenite, Hot sauce, *erik
      Yield: 6 Servings
 
      1 bn Fresh coriander leaves
      1 t  Black peppercorns
      1 t  Caraway seeds
      4    Black cardamoms (or 8 green)
      4    Dried chillies (or to taste)
      1    Head of garlic
    1/2 t  Salt
      2 T  Fenugreek seeds
      1 T  Tomato puree
      1    Lemon
      1 T  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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