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| 1 Tasse | Pureed small green chilies |
| 1 Teelöffel | salt |
| 1 1/2 Tasse | Fresh coriander; (or 3/4 cups fresh coriander and 3/4 cups fresh parsley) |
| 4 | Cloves garlic; crushed, (up to 5) |
| 2 Esslöffel | olive oil |
| 3 Esslöffel | lemon juice |
| 1 Teelöffel | Ground black pepper; (up to 2) |
| 3 | Cardamom pods or 1/4 to 3/4 teaspoon ground cardamom; (up to 5) |
| 1 Teelöffel | Ground cumin or caraway seeds |
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I've been asked for a recipe for Z'chug (I don't expect english speakers to be able to pronounce it). Z'chug (can be spelled Skhug Skhoog etc.) is basically a Yemenite sauce or kind of salsa. It comes in two varieties, green - hotter, and red - milder. It is typically served at Falafel stands. There are many variations to how to make it, the seasoning mostly. The red Z'chug varies too much, so I'll focus on the green. Green Z'chug is basically made of green chillies (I think the common chille in Israel is Mirasol, but I'm not sure), cillantro (fresh coriander leaves), garlic, oil and spices.
Puree all the ingredients to produce a paste. Store, covered, in the refrigerator for up to several months. Yields about 2 cups.
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