A curious gelatinous relish with a slightly bitter flavor is made with fenugreek seeds. It is an acquired taste that can become addictive. Eat it with bread to dip in. The flat square yellow-brown seeds need to be crushed or ground, so it is best to buy the fenugreek in powder form. It needs to be soaked to remove some of the bitterness and to develop the gelatinous texture.

　　

Ingredients

2 tablespoons ground fenugreek

　　4 cloves garlic, crushed in a garlic press

　　2 large tomatoes, peeled and quartered

　　1 tablespoon tomato paste

　　Salt and pepper

　　1/4 teaspoon caraway seed

　　1/2 teaspoon powdered cardamom

　　1/2 teaspoon chili pepper or more to taste

　　

Step 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. Drain all the liquid off without disturbing the gelatinous substance. 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).

　　

Step 2

Blend the rest of the ingredients in the food processor, then add the drained fenugreek jelly and process to a soft, slightly frothy paste. It keeps for at least a week, covered in the refrigerator.

　　

Variation

Step 3

Mix the jelly with a few tablespoons of zhoug (page 48).

　　The New Book of Middle Eastern Food Copyright © 2000Knopf