Instructions: Thats interesting - I have her "Jewish Holiday Kitchen" cookbook, which also has a recipe for Zhug, but it was neither authentic nor good. The following is the translation of a recipe given to me by a Yemenite woman, who grows her own tiny peppers (I have no idea what variety, but they are much hotter than seranos). One thing the Yemenites do with it is make a "dipping sauce" (more of a spread, actually) that is eaten with bread, called Helbeh. This is adopted

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 (JN calls for 1 tablespoon, or to taste), and the tomato (JN says to grate it, I just mash it up).

4. Adjust seasonings to taste. It should be very spicy. This can either be eaten plain with bread (I would use pita), or served with a meal like a chutney.

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