Difference between revisions of "Zhug II"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Yemeni ([^cC])(.*)\]\]" to "Category:Yemeni cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 5 ml (1 – 2 tsp) [[lemon juice]], (5 to 10) | * 5 ml (1 – 2 tsp) [[lemon juice]], (5 to 10) | ||
| − | == | + | == Procedures == |
# 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. | # 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 [[cayenne pepper|red peppers]] and chilies, removing the seeds. Chop the [[cilantro|coriander leaves]]. Blend or pound all the ingredients to a paste, and store in a jar in the refrigerator for up to 2 weeks. | # Finely chop the [[cayenne pepper|red peppers]] and chilies, removing the seeds. Chop the [[cilantro|coriander leaves]]. Blend or pound all the ingredients to a paste, and store in a jar in the refrigerator for up to 2 weeks. | ||
Latest revision as of 18:09, 26 June 2012
Description
Yemen spice
Ingredients
- 2 small mild red peppers
- 2 to 3 fresh red chilies
- a handful of coriander leaves
- 1½ tbsp ground coriander
- 6 cloves garlic
- seeds from 6 green cardamoms
- 5 ml (1 – 2 tsp) lemon juice, (5 to 10)
Procedures
- 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.
