Israelis go crazy for simple, satisfying Yemenite food, and for good reason: Its rich, long-cooking breads, hearty soups and spicy condiments add up to some seriously delicious soul food. Now, two friends and fans of the cuisine — Israeli food authority Gil Hovav (he’s half-Yemenite) and food writer Adeena Sussman (she’s written about the cuisine for Gourmet and others — are teaming up for a series of Yemenite pop-up meals in conjunction with EatWith on March 18, 19 and 21.
The meal will feature kubaneh (yeast-risen Sabbath bread), a choice of two soups laced with Hawaiij (a curry-like seasoning that’s at the heart of many Yemenite dishes) and, of course, schug, a fiery green condiment made with fresh hot peppers, cilantro and spices. It keeps for weeks in the fridge and is as good stirred into scrambled eggs or on a cracker with brie as it is in a steaming bowl of chicken soup. Here’s Hovav’s recipe for schug, a Food Republic exclusive.
- 15 hot green peppers with seeds intact, stems trimmed
- 20 cloves garlic, peeled
- 2 small bunches fresh cilantro, roughly chopped, stems included
- 1 tablespoon ground black pepper
- 1 tablespoon ground cardamom
- 1 tablespoon ground cumin
- 1 tablespoon salt
- Combine the garlic and peppers in a food processor and process into a rough paste.
- Add the cilantro along with the rest of the ingredients and process until smooth, adding a bit of water if necessary.
- Store in the refrigerator in airtight containers for up to three weeks.
More Middle Eastern sauces and dips from Food Republic: