*  Exported from  MasterCook  *
 
                             Zhug (Yemen Spice)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Mid-East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      small         mild red peppers
    2                    fresh red chilies -- (2 to 3)
                         a handful of coriander leaves
    1 1/2  tbsp          ground coriander
    6      cloves        garlic
                         seeds from 6 green cardamoms
    5      ml            (1-2 tsp) lemon juice -- (5 to 10)
 
 In Yemen, this is the traditional spice mix, a combination of garlic  and 
 peppers, and whatever spices the cook chooses. Use as a table  condiment.
 
 Finely chop the red peppers and chilies, removing the seeds. Chop  the 
 coriander leaves. Blend or pound all the ingredients to a paste,  and store in 
 a jar in the refrigerator for up to 2 weeks. 
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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