Zchug Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Pureed small green chilies,
1 tsp: Salt,
1 1/2 cup: Fresh coriander, (or 3/4 cups fresh coriander and 3/4 cups fresh parsley)
4 Cloves: garlic, crushed, (up to 5)
2 tbsp: Olive oil,
3 tbsp: Lemon juice,
1 tsp: Ground black pepper, (up to 2)
3: Cardamom pods or 1/4 to 3/4 teaspoon ground cardamom, (up to 5)
1 tsp: Ground cumin or caraway seeds,
Directions:
Ive been asked for a recipe for Zchug (I dont expect english speakers to
be able to pronounce it). Zchug (can be spelled Skhug Skhoog etc.) is
basically a Yemenite sauce or kind of salsa. It comes in two varieties,
green - hotter, and red - milder. It is typically served at Falafel stands.
There are many variations to how to make it, the seasoning mostly. The red
Zchug varies too much, so Ill focus on the green. Green Zchug is
basically made of green chillies (I think the common chille in Israel is
Mirasol, but Im not sure), cillantro (fresh coriander leaves), garlic, oil
and spices.
Puree all the ingredients to produce a paste. Store, covered, in the
refrigerator for up to several months. Yields about 2 cups.
Posted to CHILE-HEADS DIGEST by "Dan Bar Dov" on May
19, 1998
Source from luhu.jp
be able to pronounce it). Zchug (can be spelled Skhug Skhoog etc.) is
basically a Yemenite sauce or kind of salsa. It comes in two varieties,
green - hotter, and red - milder. It is typically served at Falafel stands.
There are many variations to how to make it, the seasoning mostly. The red
Zchug varies too much, so Ill focus on the green. Green Zchug is
basically made of green chillies (I think the common chille in Israel is
Mirasol, but Im not sure), cillantro (fresh coriander leaves), garlic, oil
and spices.
Puree all the ingredients to produce a paste. Store, covered, in the
refrigerator for up to several months. Yields about 2 cups.
Posted to CHILE-HEADS DIGEST by "Dan Bar Dov"
19, 1998
Source from luhu.jp
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