| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pureed small green chilies |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Fresh coriander; (or 3/4 cups fresh coriander and 3/4 cups fresh parsley) |
| 4 |
|
Cloves garlic; crushed, (up to 5) |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Ground black pepper; (up to 2) |
| 3 |
|
Cardamom pods or 1/4 to 3/4 teaspoon ground cardamom; (up to 5) |
| 1 |
ts |
Ground cumin or caraway seeds |
INSTRUCTIONS
I've been asked for a recipe for Z'chug (I don't expect english speakers to
be able to pronounce it). Z'chug (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
Z'chug varies too much, so I'll focus on the green. Green Z'chug is
basically made of green chillies (I think the common chille in Israel is
Mirasol, but I'm 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" <dbardov@amil.co.il> on May
19, 1998
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”