Schug Middle Eastern Seasoning

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!

B'tayavon!  (Enjoy!)

 

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