Z'hug
There is nothing associated with the Yemenite cuisine more than this devilish hot sauce. A teaspoon of real homemade z'hug will make the top of your head burn as if you were scalped by a bunch of Apache warriors. There are two types of z'hug popular in Israeli cuisine: red and green. Usually the green is the milder one since it is mixed with more herbs and spices, but of course it all depends on the peppers you use. Z'hug is an integral part of any falafel stand or a humus joint, and of course it is found in any place serving Yemenite food.
Green z'hug:
2 - 4 green hot peppers
3 cups coriander leaves (cilantro)
3 tbsps. coriander seeds
1 head of garlic
salt
pepper
olive oil
Red z'hug:
2 cups dry red shata pepper
1 head of garlic
2 tsps. coarse salt
1 tsp. black pepper
1 tsp. cumin
1/4 tsp. cardamom
1/4 tsp. cloves
Preparation time: 20 mins
Difficulty level: Easy
Ingredients
Preparation
Peel the garlic cloves.
Cut off the peppers' stems.
Put all the ingredients in a food processor,
except the olive oil.
Process together gradually adding 1/4 cup olive oil, until blended.
Keep in the fridge in a sterilized glass jar for a few month. Can keep in the freezer for a longer period.
Soak the peppers in water for 1 hr. and then drain.
Peel the garlic cloves.
Grind the cardamom and the cloves with mortar and pestle.
Put all the ingredients in a blender, add 1 cup of water, process until blended.
Put in a glass jar, covered with olive oil. Keep in the fridge.
Green z'hug:
Red z'hug: