Zhug (hot relish)

Yield: 1 servings

Measure Ingredient
3 Cardamom pods
1 teaspoon Black peppercorns
1 teaspoon Caraway seeds
4 Hot chilis (more if desired)
1½ cup Coriander sprigs washed and drained
6 Garlic cloves
½ teaspoon Salt 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

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