Zhug (yemen spice)

Yield: 1 Servings

Measure Ingredient
2 smalls Mild red peppers
2 Fresh red chilies, (2 to 3)
A handful of coriander leaves
1½ tablespoon Ground coriander
6 Cloves garlic
Seeds from 6 green cardamoms
5 millilitres (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.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97

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