Israeli food often comes with a variety of sauces, many of them hot sauces - Moroccan, Yemeni, Iraqi and many others. Sometimes the dish comes with sauces and hot peppers, lemon juice and and onion. "Harif" - hot sauce or hot condiments accompany falafel, sabich, steak, potatoes, salad, stew - really anything at all.
One of my favorite sauces and is Yemeni S'gug
BT's Medium Hot S'gug
Ingredients:
5 jalapeño peppers - seeds and veins included
2 cups chopped cilantro
2 cups parsley
3 cardamom pods - seeds only
6 cloves garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon whole coriander seeds
Pinch black pepper
4 ounces (120 ml) fruity olive oil
Directions:
Wash cilantro and parsley thoroughly
Let dry
Place coriander seeds in a pan and toast over high heat for 1 minute
Put coriander seeds, salt and cardamom seeds in spice grinder and process until small pieces, but not paste
Add jalapeño peppers, and garlic to food process and run 5 seconds
Add ground spices, cilantro and parsley and half of olive oil
Process until smooth
Add remainder of olive oil
S'gug should be liquiform
Eat immediately or store in closed jar in fridge - keeps up to 1 week
Enjoy! !בתיאבון
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