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Writer's picturebrkt-ברקט

S'gug - Yemeni Hot Sauce


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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