Seasoned Soup with Bread
by Daniel Rogov
Soak the fenugreek seeds in water for 3 hours. Drain the seeds well and grind them finely. Add the tomato puree and 1 Tbsp. of water and blend together well. Place the mixture over a low flame and bring to a boil, stirring constantly. Remove immediately from the heat and set aside.
Heat the stock and add the fenugreek mixture. Over a medium flame, bring just to a boil, stirring constantly. If the soup becomes overly thick, add more stock. As soon as a boil is attained, remove from the heat. To serve, divide the breads into equal portions and place one portion in each soup bowl. Pour the hot soup over the bread, add the lemon juice and serve at once.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.