Kosher Food and Drink

I’ve always loved fresh schug. From the first time I added some (too much) of the “green stuff” to my falafel in Jerusalem, I was hooked on the deep, exotic flavors. To be honest, it might be too hot for some, particularly on the Ashkenazic side of our Jewish family. But I counsel those who eat at my table to try foods and flavors outside their comfort zone.

Schug (sahawiq in Arabic) originated in Yemenite Jewish food culture from the time of the migration to Yemen during the reign of King Solomon, around 970 BCE.

It’s really very easy to make schug. Most people will have the seasonings already in their spice rack, and if not, they are very easy to find. It’s all mostly made in one step in the processor, but you’ll impress your friends with the results, which are super fresh.

Aside from the aforementioned and obvious use on falafel, schug is excellent on grilled meats, roasted veggies, and in soups, stews, and sauces.

I love it right on a piece of warm sourdough.

Schug Recipe:

• 6 Jalapenos
• Cilantro, about 8-10 stems, stems removed
• Parsley, about 8-10 stems, stems removed
• 3 Garlic cloves
• 2 tsp. sea salt
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 3/4 tsp. ground cardamom
• 1 tsp. ground ginger
• 1 1/2 tbsp. fresh lemon juice (about a half lemon)
• EVOO to fill

Instructions:

1. Destem jalapenos, cilantro, and parsley.
2. Add to blender, then add all remaining ingredients into blender other than the oil.
3. Pulse until consistency is coarse.
4. Spoon out into a bowl and fill with oil. Serve immediately or cover and refrigerate. Will last in fridge for at least 2 weeks.