Yemen Schug (Excellent)

[Guest guest]

This stuff is fantastic! I am addicted!

 

Leah, shared this recipe with us a few weeks ago. This looked so

wonderful that I had to try it. I finally made it today. I'm not

sure I had ever used cardamom before...I had to purchase a bottle and

let me tell ya, this stuff smells divine (fruity). I actually didn't

use any precise measurments but I used all the ingredients and pert

near the amounts, eyeing it. I used ground cardamom instead of the

pods (found the ground first) and I used a mix of jalps and serranos

(abundant down here) for the chiles. This schug has such a refreshing

taste with a bite...this will be made over and over by me, no doubt.

Yeehaw.

 

I made a big batch of hummus. I took half the hummus and kept

incorporating some of the schug until it tasted perfect. I tell ya

what, I had only planned on using this as a condiment (it's great with

tostada chips) but as Leah noted this will really enhance some

entrees. ..love it.

 

Excellent...thanks Leah!!

 

Cheers,

Shawn **needing more schug recipes** lol

 

 

 

 

Yemen Schug

Hot Green Chili Chutney

 

1 bunch of fresh coriander, leaves only (about 2 cups)

1 small head of garlic (8 cloves), peeled

1 tablespoon salt

6 ounces fresh hot green chili, seeded

1/4 teaspoon pepper

2 tablespoons ground cuminseed

4 cardamon pods, seeds only, or 1/2 teaspoon ground cardamom

4 whole cloves, broken up

 

Process all the ingredients to a relatively smooth paste. Store

in a jar with a tight cover. Refrigerate. Use in cooking as well

as for a table condiment.

 

" israeli pepper spread recipe "

 

 

here is the recipe for schug.. it is the yemen recipe for it. in

israel there

are a few types of schug depending on where your roots are. one is

green.. which

is reallyyyyy hot and the yemen one is red which is hot enough. it

seems i am

like imune to it because i eat it so much lol. hope you enjoy.

 

leah

[Guest guest]

im so happy you enjoyed it. yes when i smell it my mouth just waters lol. its

the best:) i love eating it with chummus, pita, and cucumbers, tomatoes,and

onions. i have to run now but i will share something else this goes wonderful

with. must go now though. again, i am happy you liked it:)

 

leah

 

matrixenos <matrixenos wrote:

This stuff is fantastic! I am addicted!

 

Leah, shared this recipe with us a few weeks ago. This looked so

wonderful that I had to try it. I finally made it today. I'm not

sure I had ever used cardamom before...I had to purchase a bottle and

let me tell ya, this stuff smells divine (fruity). I actually didn't

use any precise measurments but I used all the ingredients and pert

near the amounts, eyeing it. I used ground cardamom instead of the

pods (found the ground first) and I used a mix of jalps and serranos

(abundant down here) for the chiles. This schug has such a refreshing

taste with a bite...this will be made over and over by me, no doubt.

Yeehaw.

 

I made a big batch of hummus. I took half the hummus and kept

incorporating some of the schug until it tasted perfect. I tell ya

what, I had only planned on using this as a condiment (it's great with

tostada chips) but as Leah noted this will really enhance some

entrees. ..love it.

 

Excellent...thanks Leah!!

 

Cheers,

Shawn **needing more schug recipes** lol

 

 

 

 

Yemen Schug

Hot Green Chili Chutney

 

1 bunch of fresh coriander, leaves only (about 2 cups)

1 small head of garlic (8 cloves), peeled

1 tablespoon salt

6 ounces fresh hot green chili, seeded

1/4 teaspoon pepper

2 tablespoons ground cuminseed

4 cardamon pods, seeds only, or 1/2 teaspoon ground cardamom

4 whole cloves, broken up

 

Process all the ingredients to a relatively smooth paste. Store

in a jar with a tight cover. Refrigerate. Use in cooking as well

as for a table condiment.

 

" israeli pepper spread recipe "

 

 

here is the recipe for schug.. it is the yemen recipe for it. in

israel there

are a few types of schug depending on where your roots are. one is

green.. which

is reallyyyyy hot and the yemen one is red which is hot enough. it

seems i am

like imune to it because i eat it so much lol. hope you enjoy.

 

leah