Schug and Hilbeh

SCHUG

Makes a small jar full (aprox 100 ml) .

ingredients:

- 8 cloves of garlic

- 8 to 9 chilies stalks removed, deseeded for lesser hotness ( any kind you prefer depending on how spicy you want it)

- big bunch of coriander

- a few mint leaves

- ½ tsp black cumin seeds

- ½ tsp cardamon 

- ½ tsp caraway seeds

- black pepper

- splash of water

- juice of 1 lemon

- a drizzle of olive oil

- ½ tsp salt

Method:

Place everything in a food processor and blend until smooth, or leave it a little chunky if you like. 

Keep in the fridge and use a clean teaspoon when serving. 

HILBEH 

A yemenite relish

Makes 600ml

INGREDIENTS

4 Tbsp fenugreek seeds

Juice of 2 lemons

1 Tbsp Schug*

250ml cold water

1 - 1 ½ tsp salt

*If Schug is not available you can use the following:

~ 2 garlic cloves

~ 2 cups of fresh coriander - stalks and leaves

~ 3 small hot green chillies, stalks removed

METHOD

Lightly pound and crack the fenugreek seeds in a mortar and pestle. Soak in cold water overnight or 5- 6 hours, until a slight gelatinous coating appears on the seeds.

Drain off the water. Put the fenugreek in a food processor with the Schug or garlic and coriander and process to a coarse paste. Add the salt, lemon juice

Process again to achieve a loose, spoonable consistency. Add a little water if need be.

Place in jars and pour olive oil to cover. refrigerate, Keeps for 7 days