3 tb Fenugreek seeds
3 md Tomato, coarsely chopped
2 tb Garlic, finely chopped
1/2 ts Salt
3    Cardamom pods, crushed
1 ts Caraway seeds
1/2 ts Coriander seeds,
1/2 ts Hot red pepper, ground

With a mortar and pestle or the back of a spoon, crush
the fenugreek seeds to a fine powder. Pour in 1 cup
of boiling water and steep for 2 or 3 hours. then
drain the fenugreek in a fine sieve. Puree the
tomatoes through a sieve set over a bowl and stir the
fenugreek into them.
With the back of a spoon or with a mortar and pestle,
mash the garlic and salt to a paste. Add the
cardamom, caraway, coriander and red pepper and mash
them vigorously until the mixture is smooth. Stir it
into the tomato and fenugreek. Serve at once or store
tightly covered in the refrigerator. Hilbeh is a
traditional fiery accompaniment for felafel, or a dip
for bread.