Yemen

Skhug

Name: Skhug
Total time: 10 min
Yield: 10 servings
Cuisine: Yemenite Jewish
Ingredients: 2 big bunches stems too coriander leaves (cilantro); Flat leaf parsley, small bunch; 8 to 10 stems removed green chilli; 5 cloves garlic; 1 tsp cumin powder (ground cumin); 1/2 tsp cardamom; 1/4 tsp black pepper; 1/4 cup olive oil; 1 tbsp lemon juice; 3/4 tsp salt; 1 to 2 tbsp water

Green chilli, coriander, garlic and cardamom blitzed into fire. A spoon of courage.

10 minTime

1 gProtein each

hotSpice

Yemen's green fire2 chapters · 1 min read

Make it your way

Grandma's wayGreen skhug with coriander, chilli, cardamom and cumin.

The original

63kcalsame

1 gproteinsame

1 gfibresame

10minutessame

Per serving, worked out from the ingredient table.

Ingredients

Coriander leaves (cilantro)2 big bunches, stems too

Flat leaf parsleysmall bunch

Green chilli8 to 10, stems removed

Garlic5 cloves

Cumin powder (ground cumin)1 tsp

Cardamom½ tsp

Black pepper¼ tsp

Olive oil¼ cup

Lemon juice1 tbsp

Salt¾ tsp

Water1 to 2 tbsp

Method

4 steps

1Roughly chop the herbs and chillies. Keep a few seeds for heat or remove them for a milder skhug.
2Pulse with garlic, cumin, cardamom, pepper and salt into a coarse paste.
3Stir in olive oil, lemon juice and a splash of water. Taste and adjust.
4Pack into a jar and cover the top with a thin layer of oil. Keeps a week in the fridge.

Serve it like this

Serve in a small bowl with a spoon. Dot over eggs, falafel, soups and grilled meat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Skhug

Make it your way

Ingredients

Method

Make it a meal