Hilbeh

Place the fenugreek seeds in a bowl, cover with cold water, and soak for at least 8 hours or overnight until they become swollen and gelatinous.

Drain the soaked fenugreek seeds, reserving a small amount of the soaking liquid, then transfer them to a food processor or blender.

Whip the fenugreek seeds vigorously in the processor, adding reserved soaking water a little at a time, until a thick, pale, foam-like emulsion forms and the mixture has roughly doubled in volume.

Dry-toast the caraway seeds, cardamom pods, and coriander seeds in a small skillet over medium heat until fragrant, then grind them to a fine powder using a spice grinder or mortar and pestle.

Blend the fresh tomato, garlic cloves, and red pepper together into a smooth paste using a food processor or mortar and pestle.

Combine the tomato-garlic paste with the ground spice blend and salt, mixing thoroughly to create a unified spiced tomato mixture.

Fold the spiced tomato mixture gradually into the whipped fenugreek emulsion, stirring gently but thoroughly to incorporate without deflating the foam.

Taste and adjust seasoning with additional salt or red pepper as desired, then allow the hilbeh to rest for 10 minutes before serving at room temperature alongside bread or as a condiment.