I've been meaning to post the recipe for this delicious condiment for a while and was reminded about it when I commented on Twitter yesterday that I was eating it, and someone asked what it was.
It's a SPICY Israeli condiment of Yemenite origin, and is spelled many ways. This is the way I spell it, and this is a compilation of the ingredients I've been told make up Schug. I've eaten it so many ways since I lived in Israel, and its delish!
Give it a try, and hold onto your hat!
1 cup of fresh Cilantro, including stems
1 cup of fresh Parsley, including stems
7 Jalapenos, stem ends removed (more if you really like heat)
3 Serranos, stem ends removed
8 Garlic Cloves
3/4 teaspoon Caraway Seeds
2 teaspoons Cumin (freshly ground if possible)
2 teaspoons Coriander (freshly ground if possible)
1/2 teaspoon Cardamon (or seeds from 5 Cardamon pods)
1/2 teaspoon Salt (add more if needed)
1/2 teaspoon fresh Ground Pepper (add more if needed)
3 tablespoons Olive Oil (add more if needed)
Finely grind the cardamom seeds (if using) and caraway seeds in a spice grinder, then sift to remove the husks.
Grind all in a food processor until slightly chunky. Cover and store in the refrigerator. Stores best in a tightly closed glass jar. Tastes best after it has a chance to "blend flavors" for a couple of days.
If you'd like it somewhat less spicy you can add tomato, but I like it green!
Delicious as a condiment with just about anything, veggies, eggs, potatoes.....
I particularly like it on really good, buttered bread. The butter mellows the heat just a bit!