Green schug - a spicy Yemeni sauce

Schug (also called zhug) is now considered a Middle Eastern spicy condiment. However, it’s origins have been traced back to Yemen. I discovered it a few years ago in my grocery store and have always kept a box in my fridge. It goes with anything, I use it with eggs, sandwiches, burgers, pasta, mixed with mayo as a condiment for fries, and anywhere is hot sauce is called for. There are generally two types of schug, the green one made with fresh green chillies and the red one with dried red chillies. This green version is probably my favourite because of the herby character of the sauce, thanks to the cilantro. The Yemeni Hawaij spice mix is a marvel all by itself, making for a wonderful dry rub on grilled meats, and adds nuances of flavour to the sauce. I will warn you, this sauce is quite addictive!

This is a wonderful cookbook that I do not cook from enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, featuring well-written recipes and stunning photographs. Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.

For more recipes from this fantastic cookbook, click here.

Ingredients:

3-4 garlic cloves

1 bunch cilantro, roots and tough stems removed

12-15 green chillies, stems removed, or to taste

1/4 cup + 1/4 cup olive oil

2 teaspoons lime juice, plus more for taste

1 teaspoon Hawaii spice mix, see recipe below

Salt to taste

Hawaij spice mix:

Makes about 1 cup 4 tablespoons black peppercorns

4 tablespoons cumin seeds

1 tablespoon cardamom pods

1 teaspoon cloves

2 tablespoons coriander seeds

1 tablespoon turmeric

2 teaspoons dried cilantro

To make the Hawaij spice mix:

Dry roast all the whole spices individually till lightly roasted. Cool. Mix all the spices and grind in a coffee mill to a fine powder. Store in an airtight container.

To make the sauce:

Add all the ingredients except the 1/4 cup of olive oil to a small blender and purée until smooth and creamy. You do not want the sauce to be too runny, but rather quite thick—taste for salt and spice.

Pour the sauce into an air-tight container, preferably glass, and add the second 1/4 cup oil on top. Store in the refrigerator for up to a week.