---------- 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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