Yemeni Hilbeh

Directions

1. 1
   First prepare the fenugreek jelly: Pour plenty of boiling water over the ground fenugreek (2 tablespoons absorbs a large quantity of water and gives you a large amount of jelly), stir well, then let rest for at least 2 hours but preferably overnight, by which time a gelatinous mass will have settled at the bottom, leaving a clear liquid on top.
2. 2
   Drain all the liquid off without disturbing the gelatinous substance.
3. 3
   Now beat in about 1/2 cup of water, drop by drop, until the mixture is light and foamy (the beating is traditionally done with the hand and can take 10 minutes).
4. 4
   Blend the rest of the ingredients in the food processor, then add the drained fenugreek jelly and process to a soft, slightly frothy paste.
5. 5
   It keeps for at least a week, covered in the refrigerator.
6. 6
   Mix the jelly with a few tablespoons of zhoug (page 48).