Zhug (hot relish)
Yield: 1 servings
Ingredients:
- 3 Cardamom pods -- washed and drained
- 1 ts Black peppercorns 6 Garlic cloves
- 1 ts Caraway seeds 1/2 ts Salt
- 4 Hot chilis (more if desired) 1/4 c -Cold water
- 1 1/2 c Coriander sprigs
Instructions:
Place cardamom pods peppercorns and caraway seeds in jar of blender and blend to a coarse powder. Cut stems from chilis leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree. Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes then place in a jar seal and store in refrigerator. Use as a bread dip or as specified in recipes. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias
