I don't have access to the leaves, so I have to grow them, which I did a few times (they grow well from the seeds you buy for cooking).
It's a legume, so you have to let it soak a bit to be able to grind it. You can also buy it powdered, but it's often not as good.
There's a preparation in Jewish Yemeni cuisine called Hilbbeh (which just means fenugreek), where the powdered seeds are mixed with water and whisked until very foamy. It is then often mixed with chili pastes such as zchug and eaten with breads (such as kubbanneh, lachooch, jachnoon and salloof). Lachooch is itself a whet flat bread much like injera flavored with fenugreek itself.
And in Palestinian cuisine there's a hilbeh cake, like basbusa, made with fenugreek and nigella. I've been wanting to make it for a while now.
