Zhug (yemen Spice) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 small: Mild red peppers,
2: Fresh red chilies,, 2 to 3
A handful of coriander leaves,
1 1/2 tbsp: Ground coriander,
6 Cloves: garlic,
Seeds from 6 green cardamoms,
5 milliliter: , (1-2 tsp) lemon juice, (5 to 10)
Directions:
In Yemen, this is the traditional spice mix, a combination of garlic and
peppers, and whatever spices the cook chooses. Use as a table condiment.
Finely chop the red peppers and chilies, removing the seeds. Chop the
coriander leaves. Blend or pound all the ingredients to a paste, and store
in a jar in the refrigerator for up to 2 weeks.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis" on Jun 2, 97
Source from luhu.jp
peppers, and whatever spices the cook chooses. Use as a table condiment.
Finely chop the red peppers and chilies, removing the seeds. Chop the
coriander leaves. Blend or pound all the ingredients to a paste, and store
in a jar in the refrigerator for up to 2 weeks.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis"
Source from luhu.jp