Schug, ready to work its magic
Try our schug recipe on your next falafel pita: a dollop of yoghurt sauce or Halal Guys White sauce, a schmear of schug and you’re in heaven. We concocted our schug recipe based on a version from Adeena Sussman, then tinkered till it was more well-rounded than simply volcanic so you can eat more of it without exploding. Makes 1 cup.
Ingredients:
1 c finely packed cilantro leaves, or parsley leaves, or a mixture, coarsely chopped
2 cloves garlic
1 jalapeño pepper, stemmed and chopped but with seeds and veins intact
½ t Kosher salt
½ t ground cumin
½ t ground cardamon
½ t ground black pepper
1 T lemon juice
1 T or more extra virgin olive oil
Method: combine all ingredients in a mini food processor and purée to a coarse grind–smooth but with distinct bits of leaves. It should be moist but without pooling olive oil; if too dry add another T olive oil and mix a bit more. Transferred to a container with a lid and let the flavors blend for 2 hours or more. Taste and add more salt if needed. Will keep a few days in the refrigerator.
