| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Mixes and s, Mid-east |
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Mild red peppers |
| 2 |
|
Fresh red chilies, (2 to 3) |
|
|
A handful of coriander leaves |
| 1 1/2 |
tb |
Ground coriander |
| 6 |
|
Cloves garlic |
|
|
Seeds from 6 green cardamoms |
| 5 |
ml |
(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
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