---------- Recipe via Meal-Master (tm) v8.03
 
       Title: Yemenite Helbeh (dipping Sauce)
  Categories: Sauce
       Yield: 1 servings
 
       2 tb fenugreek seeds
     1/4 c  zhug (see recipe “Yemenite
            -zhug”)
     1/2 sm lemon; juice of
       1    tomato
 
   Date: Mon, 12 Feb 1996 09:09:19 +0200 (EET)
 
   From: David Barnett <davidb@techunix.technion.ac.il>
 
   That’s interesting - I have her “Jewish Holiday Kitchen” cookbook, which
 also has a recipe for Zhug, but it was neither authentic nor good.  The
 following is the translation of a recipe given to me by a Yemenite woman,
 who grows her own tiny peppers (I have no idea what variety, but they are
 much hotter than seranos).  One thing the Yemenites do with it is make a
 “dipping sauce” (more of a spread, actually) that is eaten with bread,
 called Helbeh.  This is adopted from Joan Nathan’s recipe:
 
 1. Let the fenugreek seeds soak in water for several hours or overnight.
 
 2. Pour off any remaining liquid, leaving a moist paste.
 
 3. 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).
 
 4. 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.
 
   CHILE-HEADS DIGEST V2 #238
 
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