Re(1): Israeli style hot sauce
From:        HIdeclare@aol.com (Heidi Claire)
Posted:      August 09, 2002 at 19:40:19
 
In Reply To: Israeli style hot sauce
             Posted by Scott on August 09, 2002 at 13:30:53

Message:     
 You may be referring to the popular Yemeni hot sauce, zhug. There are many recipes floating around on the web; I've used a Joan Nathan recipe in the past. The sauce generally consists of copious amounts of garlic with chiles, cardamom,cilantro olive oil and various other spices.  
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*  Exported from  MasterCook  *
 
                             Zhug (Yemen Spice)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Mid-East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      small         mild red peppers
    2                    fresh red chilies -- (2 to 3)
                         a handful of coriander leaves
    1 1/2  tbsp          ground coriander
    6      cloves        garlic
                         seeds from 6 green cardamoms
    5      ml            (1-2 tsp) lemon juice -- (5 to 10)
 
 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.
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Zhug
(pronounced zzzz-hoog, one syllable)

Fairly spicy Yemenite condiment, good for soups, stews, or spread on toast when your MIL comes to visit. Also very nice stirred into chicken soup when you have a bad sinus cold. This version is from Claudia Roden's New Book of Middle Eastern Food (Penguin, 1985) and is a pretty standard rendition. 

Grind and blend the following to a paste: 

1 tsp black pepper 
1 tsp caraway seed 
3-4 cardamom pods 
4 strong dried hot peppers soaked in water 1 hour 
1 whole head garlic (peel cloves first) 
a good bunch of coriander leaves (remove stems) 
salt 

Keeps for quite a while in a tightly closed jar with a layer of oil spread over the top. 

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Zhug Hot Relish 

Ingredients

(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 


Instructions

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. 


 
 