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 (hes half-Yemenite) and food writer Adeena Sussman (shes 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 thats 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. Heres Hovavs recipe for schug, a Food Republic exclusive.