No Yemenite Jew will sit down at the table unless a jar of this fiery condiment is present. Veteran Yemenite cooks still prepare zhug using two stones: a large one that serves as a work surface and a smaller one for crushing the ingredients. A mortar and pestle (stone, not copper) are the best alternative but a food processor can also be used.
Ingredients (makes 1 cup)
The Dip:
Cloves from 2 heads of garlic, peeled
1/2 cup hot red peppers
2 cups fresh coriander
1 tablespoon salt
Juice of 1/2 lemon The Spice Mix:
10 cardamom seeds
10 cloves garlic
1 tablespoon black peppercorns
1 tablespoon cumin seeds
Crush the garlic, peppers and coriander to a nearly smooth paste.
Lightly roast the spices in a dry skillet. When they cool down grind them in a spice (or coffee) grinder or pulse in a food processor.
Mix the dip and the spices and season with salt. Transfer to a jar and pour the lemon juice on top to preserve the green color. Store in the refrigerator.
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