KOSHER YEMENITE RECIPES     מתכונים תימניים, אוכל תימני





  • 10-14 fresh green chilies / jalapenos, seeded if you like, coarsely chopped

  • 1 tsp. sea salt

  • 6-8 garlic cloves, coarsely chopped

  • 1 tsp. caraway seeds, freshly ground

  • 1 tsp. cumin seeds, freshly ground

  • 1/2  tsp. green cardamom, freshly ground

  • 1 cup cilantro, coarsely chopped

  • 1/2 cup packed parsley leaves   (check for infestation)

  • 1 tsp. black pepper, freshly ground  (check for webbing)

  • 2-4 tsp. fresh lemon juice


1.      Place the chilies, salt, garlic, caraway, cumin, cardamom, cilantro, parsley, pepper, and lemon juice in the bowl of a food processor or in a blender and pulse several times, until you get a smooth paste. 

2.      You will have to scrape down all the bits and pieces that stick to the sides of the bowl. 

3.      Pack in a jar and store in the refrigerator. 

4.      Zhug will keep for 1 to 2 weeks. 

5.      You can also freeze it, but it will lose some of its garlicky flavor.

YIELD: ~ 1ľ  cup.

Source: Rabbi Alan Ira Silver

BON APPETIT     !בתיאבון