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Recipe | <strong>Magazine</strong> 33<br />
YEMENI GREEN SCHUG<br />
Green schug was the hot condiment<br />
of Niva’s childhood. Niva’s grandma,<br />
Hava, would go to the market to buy the<br />
fresh coriander and chilli to make green<br />
schug as tradition requires, at home.<br />
Growing up, we would add green schug<br />
to anything and everything, from soups,<br />
to omelette batter, in cheese sandwiches<br />
and, most importantly, mixed with<br />
grated tomato on the Saturday mornings<br />
when Niva’s father Eitan baked kubaneh.<br />
Of course, green schug was also part of<br />
a quick lunch with flaky malawah and<br />
other Yemeni pastries and dishes.<br />
The exact ingredients of schug change<br />
from family to family. This recipe is<br />
based on what Niva recalls from her<br />
grandma’s recipe, along with what others<br />
who have made schug with her shared<br />
with us.<br />
Makes 300ml<br />
2 heads garlic<br />
4–5 green chillies (we use jalapeños)<br />
2 large bunches of coriander (approximately<br />
180g), roughly chopped<br />
1 teaspoon ground cumin<br />
5g salt<br />
1 teaspoon ground cardamom<br />
2 cloves<br />
Place all the ingredients in a food processor,<br />
and pulse until the ingredients are evenly<br />
ground into a slightly chunky mixture.<br />
Place the schug that you won’t be using on<br />
the day in a container with a tight lid. Kept<br />
in the fridge, schug will store well for up to<br />
2 months. During this time, due to oxidation,<br />
the colour will change from light green to a<br />
dull dark green.<br />
“We recommend starting with<br />
something you love eating, making it<br />
several times and taking notes to see<br />
how different factors affect the results.”
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