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Skhug Sauce
Prep Time
45 Minutes
Ingredients
11
Servings
8
Skhug, a popular Middle Eastern condiment, brings spice to the table in a hot sauce form. Traditional ingredients like Cumin and Cardamom combine with the heat of Thai birds eye chillies, freshly chopped herbs, olive oil and tangy lemon juice to create a versatile topping for savoury breakfast bowls and a whole lot more. Is it just us or is breakfast about to get a little hotter?
Ingredients
15 grams (1/2 ounce) coriander leaf
15 grams (1/2 ounce) flat leaf parsley
75 millilitres (3 fluid ounce) extra virgin olive oil
4 fresh Thai birds eye chillies, finely chopped
1 teaspoon Minced Garlic
2 teaspoons lemon juice
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
3 Cardamom Pods , , shells discarded and ground
1/2 teaspoon Coarse Ground Black Pepper
1/2 teaspoon Sea Salt
Cooking tip
- Store sauce in tightly covered container in refrigerator up to 1 week.
- Serve Skhug Sauce with Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce.
COOKING INSTRUCTIONS
- 1 Place all the ingredients into a blender and blitz until they are all well blended.
- 2 Refrigerate for at least 30 minutes to blend the flavours, or until ready to serve.