In the Yemeni and Ethiopian food culture, they make a sauce/condiment called "hilbe" that is made from fenugreek seeds. They ground and soak the seeds for at least 3 hours until it turns into a soft paste that is whipped until creamy and smooth and then blended with Zhug. After blending, add the hilbe to the soup or use it as an all-purpose spread and condiment, much in the manner that Americans use ketchup and salsa.
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