Title: Zhug (Hot Relish)
Categories: Yemeni Relish Condiment
Yield: 1 Servings

3		Cardamom pods
1	ts	Black peppercorns
1	ts	Caraway seeds
4		Hot chilis (more if desired)
1 1/2	c	Coriander sprigs - washed and drained
6		Garlic cloves
1/2	ts	Salt
1/4	c	-Cold water

Place cardamom pods, peppercorns and caraway seeds in jar of blender and blend to a coarse powder.

Cut stems from chilis, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree.

Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes, then place in a jar, seal and store in refrigerator. Use as a bread dip or as specified in recipes.

Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias

previous

next