2 Good Yemeni Recipes

Filed in Gather Food Essential by on May 2, 2012 0 Comments

Schug – Yemeni Hot Pepper Paste
Categories: Vegetable, Condiment, Yemeni, Ethnic, Middle East
Yield: 2 cups
 
1 lb Hot peppers*
6 ea Garlic cloves peeled
1 1/2 tb Cumin ground
Black pepper & sea salt to taste
Olive oil to cover
Fresh cilantro leaves
1/2 tb Cardamom ground
2 tb Lemon juice.

*NOTE: You may use Jalapeno, Habenero, Thai, cayenne or any hot pepper. Usually this is made from  one color p[epper either red or green but sometiems iks mixed.
 
Put peppers & garlic into a food processor then pulse to a good purée.
Add spices then pulse a few times to mix well.
Store mixture in a glass jar & cover with olive oil.
Refrigerate for up to 5 days or freeze for up to 6 months.

ORIGIN: Noura Sallaman, NYC-NY, circa 1996
 

Hilbeh – Yemenite Fenugreek Dip
Categories: Vegetable, Dip, Yemeni, Ethnic, Middle East
Yield: 1 batch

3 tb Fenugreek seeds ground
1/2 ts Salt
1/4 ts Black pepper grounded
1 ts freshly squeezed lemon juice
1 tb Schug or any hot chili paste
Water as required

Mix ground fenugreek & salt in a bowl.
Cover with water about 1/2″ above fenugreek.
Allow this mixture to rest for 12 hrs.
Pour out water.
Put mixture into blender along with 1/2 cup water, lemon juice, schug & black pepper and blend well.

*NOTE: Hilbeh may be regrigarated for 48 hrs. or frozen fro up to 6 months.

ORIGIN: Noura Sallaman, NYC-NY, circa 1996

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Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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