Comments on: The Yemen Power: Zhuk (plus recipe)

By: Corinne

Corinne — Sun, 11 Sep 2011 03:12:50 +0000

Ahhhhhh I am so glad I finally found this recipe!!!

My ex-boyfriend from years ago is yemin and made the most amazing vegan dishes I’ve ever tasted. This hot sauce is something that I missed the most and have been searching for, for what sealed like forever!

Thanks Etay!!!

Yummy yum yum gonna put it on toast with some veganaise stat.

By: Bob

Bob — Wed, 15 Jun 2011 21:34:30 +0000

I discovered the joys of harif in Israel 15 yrs ago. I couldn’t make up my mind which I liked better, the green or the red. So, I brought home multiple jars of each. I’ve tried every hot sauce I’ve encountered for decades. None come close to the flavor of harif. By the grace of a benevelent Diety, the single glat kosher deli/butcher/ bakery/grocery in my Greater Metro area carries many Israeli food products, including 2 of my favorite Israeli products, Yarden wines and harif. I’ve been in Heaven ever since. Now I’m dying to try making my own. Thanks for the recipe!

By: shooky

shooky — Mon, 30 May 2011 11:43:16 +0000

Well, it is very interesting indeed katekee! You are the second person to tell me that and it does make me think that Shuk might origins from India (or the other way around).

Oops… I hope we didn’t just started the Shuk war…

By: katekee

katekee — Sun, 29 May 2011 00:01:37 +0000

How interesting. In India we make exactly same “green sauce” as you call it. coriander,cumin,garlic,green chillies and lemon juice. We call it “Dhania chutney” or coriander chutney. We also make a very hot chillies dip with just green chillies and garlic, sometimes with red chillies and garlic.

By: shmuela padnos

shmuela padnos — Tue, 24 May 2011 23:20:20 +0000

i have spent half a day looking for the recipe. hareef, zoog, it is hard to find. i ate this in israel on felafel , there is a brand with a yemin looking rabbi on front one red one green. whenever anyone i know goes to isreal it is the only thing i want. alot of places in america use the korean hot pepper paste on top of felafel but this is what i remember and tastes totally unkike anything else. thanks for this.

By: Cate

Cate — Mon, 28 Mar 2011 21:51:43 +0000

Thank you, thank you. I had falafel from a place on W. 4th street FIVE years ago. It was served with a green sauce that was amazing. When my daughter went to NYU a year later, the shop had closed. I’ve been searching for a recipe for that sauce ever since. I’m making it tonight!

By: What Do You Eat On Shabbat? | Beyond BT - The Baal Teshuva / Baal Teshuvah site for Baalei Teshuva / Baalei Teshuvah and Other Growth Oriented Jews

Mon, 24 Jan 2011 05:02:43 +0000

[...] me, hot chiles are the answer to a prayer. I thrive on a good Yemenite schug. I can eat it three times a day, with almost any sort of meal. My wife’s best friend is a [...]

By: layla

layla — Tue, 18 Jan 2011 11:21:22 +0000

I agree but some fruits and veggies were ONLY found in america. like tomatoes and pumpkins. so if no one discovered the american produce then the spice traders would not have it available if it was just found in north America. how long has china had hot chili peppers? pumpkins have been in europe a long time but don’t originate there. like tomatoes in italy.

By: Roger

Roger — Fri, 12 Nov 2010 04:08:40 +0000

This article started out with the sentence:

“Until 1493, the only pepper outside the American continnent was the one we know today as “black pepper”. And when Christopher Columbus brought the first chilis to Europe, no one seemed to care.”

I find this a little hard to believe…
In China and India, chilis have been a significant ingrediant (sp) in their foods for along time. The silk road and spices of all types came to the middle east and Europe way before Columbus.
I’ve not done research on this, but that is the sense that I get.

By: sarina eliyakim

sarina eliyakim — Wed, 10 Nov 2010 23:51:49 +0000

Today I made it adding some ginger but forgot the cumin. I removed all the stems of the cilantro or coriander before using the food processor. What a work! We call in Israel Coriander and in America Cilantro. I love it in every dish. It adds some flavor.

By: Adam

Adam — Thu, 28 Oct 2010 20:35:05 +0000

I’ve been looking for this recipe for a long while; I also used to have this frequently while I was living in Jerusalem; there was a dark greenish-red or brownish-red variety which I preferred, though… which I think is being referred to as the red version. Amazing stuff;

Great in Shawarma and falafel…

I just made a batch of it, but had to substitute a bunch of ingredients, since green and red chilis are out of season… otherwise I’ll be buying some frozen chilis. Next August, I’m on it.

I’ll definitely be sending this recipe to my Thai friends; they’ll love it.

By: sarina eliyakim

sarina eliyakim — Sat, 23 Oct 2010 13:30:55 +0000

I am going to try it and come back, Thanks for sharing.

By: Paul Schnall

Paul Schnall — Fri, 15 Oct 2010 09:52:14 +0000

I live in Israel and I have some Yemenite friends. I have been making this shug weekly for some months now. I enjoy this with houmous on a pita. I definitely do not make it as hot as Grandma Yona, but then again I am a little too white(ashkenazi) for really hot shug.

By: Shmuel

Shmuel — Fri, 17 Sep 2010 00:39:47 +0000

As a chiliholic I will have to make this recipe. I have had schug before, I just had never encountered a recipe for it until today. As I live in Texas, I will probably try to make the green schug. Fresh red chilis are nearly non-existent, save for the habanero which I’m not sure would be appropriate for schug. So I’ll probably go with serranos, or maybe jalapenos.

By: Liz

Liz — Sat, 28 Aug 2010 20:39:50 +0000

Like another reader’s post,I often wondered what the green paste was but did not know it’s exact name. thanks for the recipe…