YEMINI Bread with Funugreek Paste: Khubz Yemeni: Makes about 8 flat loaves.

To truly appreciate the cuisine of the Queen of Sheba's land, one must dine in a Yemeni home. Dipping this warm bread in Yemeni fenugreek paste, then scooping up the vegetable morsels, is an exotic way of enjoying the foods of that ancient part of the world.

2 cups flour
1/2 teaspoon salt
1 package dried yeast, dissolved in 1/2 cup warm water
2 cups water

Combine all ingredients; then cover and allow to rest for 1 hour.

Thinly spread 4 to 6 tablespoons of the soft dough on a heated griddle. Cook for about 4 minutes or until bread begins to brown (on one side only). Remove and keep warm until ready to serve.

FENUGREEK PASTE HULBAH

Makes about 3/4 cup.

In Yemen, fenugreek is the most commonly used spice, forming the basis of an everyday paste or sauce called hulbah. It goes well with zhug---another food enhancer. These are present at all meals and are added to almost every non sweet food that is eaten. Hulbah flavored with zhug, is employed by Yemenis as a dressing for salads, a sauce for vegetables and other foods, and a dip.

2 tablespoons ground fenugreek
1 1/2 cups water, plus extra as needed

In a bowl, mix fenugreek and 1 1/2 cups water; allow to stand for at least 2 hours. Drain; then, adding a little water at a time, stir until bubbly. Refrigerate and use as needed--it will keep up to a week.

ZHUG SPICY RELISH:

10 tablespoons tomato paste
6 cloves garlic, crushed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground caraway seeds
1 teaspoon ground coriander seeds
1 teaspoon ground cardamom seeds
1/2 teaspoon cayenne

Thoroughly combine all ingredients, then refrigerate and use as needed.