Schug is a Yemenite chili sauce (or in my case it’s a coriander pesto as I can’t handle any chili).

  • 40 g (1 cup/large bunch) coriander and stalks
  • 30 g (3/4 cup/3/4 bunch) parsley and stalks
  • 1-10 green chilies (depending on their heat and your tolerance)
  • 8 garlic cloves, peeled
  • 1 teaspoon caraway seed
  • 1 teaspoon cumin seeds
  • Juice of 1 lemon
  • 2 large pinches of salt
  • 2 tablespoons olive oil

In a pestle and mortar, crush the cumin and caraway seeds. Add the salt and crush the garlic too.

Transfer to a food processor with the herbs, lemon juice and chilies and blend to a paste. Add the oil and blend again. Check for seasoning.

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