INGREDIENTS

INSTRUCTIONS

Date: Mon, 12 Feb 1996 09:09:19 +0200 (EET)
From: David Barnett <davidb@techunix.technion.ac.il>
That's interesting - I have her "Jewish Holiday Kitchen" cookbook,
which also has a recipe for Zhug, but it was neither authentic nor
good. The following is the translation of a recipe given to me by a
Yemenite woman, who grows her own tiny peppers (I have no idea what
variety, but they are much hotter than seranos). One thing the
Yemenites do with it is make a "dipping sauce" (more of a spread,
actually) that is eaten with bread, called Helbeh.  This is adopted
from Joan Nathan's recipe:
1. Let the fenugreek seeds soak in water for several hours or
overnight.
2. Pour off any remaining liquid, leaving a moist paste.
3. Using a wooden spoon, whip in, little by little, up to 1/2 cup
water into the paste. Then mix in the zhug, lemon juice (JN calls for
1 tablespoon, or to taste), and the tomato (JN says to grate it, I
just mash it up).
4. Adjust seasonings to taste.  It should be very spicy. This can
either be eaten plain with bread (I would use pita), or served with a
meal like a chutney.
CHILE-HEADS DIGEST V2 #238
From Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted to MM-Recipes Digest V3 #239
Date: Mon, 02 Sep 1996 12:02:26 -0400
From: Walt Gray <waltgray@mnsinc.com>

A Message from our Provider:

“Have you made God smile today?”