Zhug (yemen Spice) – We Love God!

A life once spent is irrevocable. It will remain to be contemplated through eternity… The same may be said of each day. When it is once past, it is gone forever. All the marks which we put upon it, it will exhibit forever… Each day will not only be a witness of our conduct, but will affect our everlasting destiny… How shall we then wish to see each day marked with usefulness! It is too late to mend the days that are past. The future is in our power. Let us, then, each morning, resolve to send the day into eternity in such a garb as we shall wish it to wear forever. And at night let us reflect that one more day is irrevocably gone, indelibly marked.

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Grains		Mid-east, Mixes and s	1	Servings

INGREDIENTS

2		Mild red peppers
2		Fresh red chilies, 2 to 3
		A handful of coriander
		leaves
1 1/2	T	Ground coriander
6		Cloves garlic
		Seeds from 6 green cardamoms
5		1-2 tsp lemon juice 5 to
		10

INSTRUCTIONS

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" <MSpork@msn.com> on Jun 2, 97

A Message from our Provider:

“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 98 Calories From Fat: 14 Total Fat: 1.7g Cholesterol: 0mg Sodium: 1303.2mg Potassium: 513.4mg Carbohydrates: 21.8g Fiber: 3.5g Sugar: <1g Protein: 4.3g