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 sm Mild red peppers
2 Fresh red chilies -- up to 3
1/2 c Coriander leaves
1 1/2 tb Ground coriander
6 cl Garlic
6 Green cardamoms -- seeds only
1 ts Lemon juice (5 ml) -- up to 2 ts
- (10 ml)
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.
Recipe by The Complete Book of Spices by Jill Norman,
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.
