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Yemeni Helbeh

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Description Edit

Dipping sauce

Ingredients Edit

Directions Edit

  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, and the tomato .
  4. Adjust seasonings to taste. It should be very spicy. This can either be eaten plain with bread), or served with a meal like a chutney.

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