Basya Tsybukmakher
Preparation
Red schug is one variety of schug, a Yemenite hot sauce much loved by Israelis (there are also green and brown varieties of schug). This fiery-hot sauce is a very popular staple of Israeli cuisine!
Blend all the ingredients in a food processor or blender until you have a smooth, thick sauce.
Store in the refrigerator.
Serve with flatbreads (pita, naan, lavash, etc.), crackers, toast, hummus, falafel, meat, fish, poultry, kebabs, and anything else your heart desires.
After trying this recipe once, you can adjust it to your personal taste next time, adding less or more lemon juice, peppers, or garlic, and so on.
After making the schug, it is worth processing pieces of bread in the same food processor bowl. This gives you flavorful breadcrumbs for soups, gratins, pasta, breading, and more, which keep well in the freezer.
B'teavon! Enjoy your meal!
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |