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Ed Smith

A Yemenite condiment, packed with the punch of fenugreek seeds

Recipe Meta


10 mins (plus soaking)








  • 2 tbsp fenugreek seeds
  • 2 medium tomatoes
  • A big handful of coriander leaves
  • 1 small hot chilli
  • ⅓ garlic clove, peeled
  • Juice from ¼ lemon


Put the fenugreek seeds in a small bowl and cover by 2-3cm with boiling water. Leave to soak for 8-12 hours. This helps to remove some of the bitterness, while also soaking and softening the seeds. The seeds will become slimy and there should be a little foam on the surface of the water.

Drain the seeds and place in a blender or food processor. Add 4 tbsp cold water and the remaining ingredients. Pulse and blitz until smooth. Check seasoning and add more lemon juice or salt to taste.

Image: Ed Smith

Where to buy these ingredients

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