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Ta'leya This Egyptian favorite — absolutely essential for some dishes, such as Melokheya — is made from pounded or very finely chopped garlic fried with ground coriander and sometimes other additions. Crush 3 or 4 cloves of garlic with 1 Tbsp coriander seed. Fry gently in clarified butter or oil until the aroma develops, being careful not to burn it. Pour immediately into the dish to which it is to be added, and use a little liquid from the main dish to clean the remnants of Ta'leya from the frying pan. From "Middle Eastern Cooking" by Suzy Benghiat
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