Yemeni arena

Ingredients Half a cup of ground fenugreek seeds Three to four cups of water One tomato Two to four cloves of garlic Three to five tablespoons of lemon juice Quarter to half a teaspoon of cumin (optional) Quarter cup of dried parsley or coriander or half a cup if fresh parsley (optional) Half a teaspoon of salt Preparation method Put the ground fenugreek in a deep bowl and cover it with cups of water and leave it soaked for at least four to five hours, allowing the fenugreek seeds to absorb the water and swell significantly without mixing them. Remove excess water and floating impurities from the surface to keep the soaked fenugreek seeds. Place the fenugreek in a food processor and run it for one to two minutes to achieve a creamy appearance. Add the remaining ingredients to the food processor and run until the ingredients are well mixed and ready to serve.