Then, for the very first time I made Skhug Yarok. This is the hot green sauce that you get at traditional felafel stands. The last time I had some was in Israel many years ago. Someone reminded me of the sauce and some searching got me a couple of excellent recipes which I tweaked very slightly.
DAMN that stuff is good. It is going to be my new "go to" condiment, and the recipe is dead simple, it's just a pesto that substitutes green chilis for the cheese.
- 1 bunch cilantro
- 6-8 hot green peppers (choose them to your own capsaicin tolerance)
- 6-8 cloves of garlic
- 2 tsps cumin seed
- 2 tsps coriander seed
- 1 tsp black peppercorn
- 2 tsps cardamom seed
- 1/4 tsp ground cloves
- 2/3 tsp salt
- EV olive oil
- Wash the cilantro and let it drip dry while you ...
- Clean and seed the peppers.
- Toast coriander, cardamom, and cumin seed.
- Grind all seeds in a suribachi or mortar.
- Mince garlic.
- Put everything into a food processor.
- Process to a paste adding a small amount of olive oil until your preferred consistency is reached.
I purchased some tomato-basil flatbreads and spread the hummus down the middle of one, added some avocado slices, a little tomato, and a beautiful green stripe of Skhug Yarok.
Bliss, my friends ... just bliss.