Get ready to ignite your taste buds with these 18 bold and flavorful skhug recipes! Skhug, a type of Yemeni hot sauce, adds a depth of heat and complexity to any dish. From classic green skhugs to fiery red ones, we’ve got you covered with a range of recipes that will satisfy even the most adventurous palates.
In this article, we’ll explore the many uses of skhug, from adding it to traditional Yemeni dishes like shakshuka and falafel, to using it as a marinade for grilled meats or as a dip for crispy vegetables. Whether you’re a fan of spicy food or just looking to add some excitement to your cooking routine, these recipes are sure to satisfy.
So let’s dive in and discover the many ways to use skhug in your cooking!
Classic Yemeni Green Skhug
This vibrant condiment is a staple in Yemeni cuisine, adding flavor and heat to various dishes. A combination of fresh herbs, garlic, and spices, green skhug is a must-have for any Middle Eastern food enthusiast.
Ingredients:
– 1/2 cup fresh cilantro leaves and stems
– 1/4 cup fresh parsley leaves
– 3 cloves garlic, peeled and minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a blender or food processor, combine cilantro, parsley, garlic, ginger, cumin, paprika, and salt.
2. Blend until the mixture is well combined and slightly smooth.
3. Heat the oil in a small saucepan over medium heat.
4. Add the blended mixture to the oil and cook, stirring constantly, for 5-7 minutes or until the flavors meld together.
5. Remove from heat and let cool to room temperature.
Cooking Time: 10-12 minutes
Fiery Red Skhug with Garlic
This spicy condiment is a staple in Armenian cuisine, perfect for adding a kick to any dish. This recipe combines the pungency of garlic with the fiery heat of red pepper flakes.
Ingredients:
– 1/2 cup (120g) roasted red peppers, peeled and chopped
– 3 cloves of garlic, minced
– 1 tablespoon (15ml) olive oil
– 1 teaspoon red pepper flakes
– Salt to taste
Instructions:
1. In a blender or food processor, combine the roasted red peppers, garlic, olive oil, and red pepper flakes.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt if desired.
4. Transfer the mixture to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None (this is a condiment recipe!)
Mild Skhug with Fresh Herbs
This creamy and aromatic condiment is a staple in Middle Eastern cuisine, perfect for accompanying grilled meats or vegetables. This recipe puts a fresh twist on the classic by incorporating fragrant herbs.
Ingredients:
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, dill, or cilantro leaves for garnish
Instructions:
1. In a small bowl, whisk together yogurt, mayonnaise, garlic, lemon juice, and paprika until smooth.
2. Taste and adjust seasoning as needed.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, garnish with fresh herbs.
Cooking Time: 10 minutes (plus chilling time)
Skhug-Spiced Grilled Chicken
Skhug-Spiced Grilled Chicken is a flavorful and aromatic dish that combines the warmth of Middle Eastern spices with the classic taste of grilled chicken. This recipe is perfect for those who like a little heat in their meals.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp coriander powder
– 1/4 tsp cayenne pepper (adjust to taste)
– Salt and black pepper, to taste
– 2 lemons, cut into wedges
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, cumin, smoked paprika, coriander powder, and cayenne pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Season with salt and black pepper.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Serve hot with lemon wedges.
Cooking Time: 12-16 minutes
Creamy Skhug Yogurt Dip
Experience the creamy and tangy flavors of this authentic Middle Eastern dip, perfect for snacking or accompanying your favorite dishes.
Ingredients:
– 1 cup plain whole-milk yogurt
– 2 tablespoons tahini
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon garlic powder
– 1/4 teaspoon paprika
– 1/4 teaspoon ground cumin
– 2 cloves fresh scallions, chopped (optional)
Instructions:
1. In a small bowl, whisk together the yogurt, tahini, lemon juice, salt, garlic powder, paprika, and cumin until smooth.
2. Taste and adjust the seasoning as needed.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, garnish with chopped scallions if desired.
Cooking Time:
– Prep Time: 5 minutes
– Chill Time: 30 minutes
– Total Time: 35 minutes
Skhug-Marinated Lamb Kebabs
This recipe combines the bold flavors of Morocco with the classic simplicity of lamb kebabs, all wrapped up in a spicy and aromatic marinade.
Ingredients:
– 1 lb lamb shoulder or leg, cut into 1-inch cubes
– 1/2 cup skhug marinade (see below)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Skhug Marinade:
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tablespoons grated ginger
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together skhug marinade ingredients.
3. Add lamb cubes, garlic, and olive oil; toss until coated evenly.
4. Thread lamb onto skewers, leaving a small space between each piece.
5. Grill for 8-10 minutes per side, or until lamb reaches desired doneness.
6. Serve immediately, garnished with parsley and lemon wedges if desired.
Cooking Time: 16-20 minutes
Roasted Eggplant with Skhug Drizzle
Roasted Eggplant with Skhug Drizzle: A flavorful and aromatic twist on traditional roasted eggplant, this dish is perfect for a quick weeknight dinner or special occasion. The creamy skhug drizzle adds an extra layer of Middle Eastern flair.
Ingredients:
– 2 large eggplants
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup breadcrumbs (optional)
– Skhug Drizzle ingredients:
+ 1/2 cup plain Greek yogurt
+ 1/4 cup tahini
+ 1 tsp garlic, minced
+ 1 tsp lemon juice
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Brush both sides with olive oil and season with salt and pepper.
4. Roast in the preheated oven for 30-40 minutes, or until tender and lightly browned.
5. Meanwhile, prepare the Skhug Drizzle: Mix all ingredients together in a bowl.
6. Once the eggplants are done, drizzle the Skhug mixture over them and sprinkle with breadcrumbs (if using).
7. Serve warm and enjoy!
Cooking Time: 40-50 minutes
Skhug-Infused Hummus
A flavorful twist on the classic hummus, this recipe combines the creamy chickpea dip with the bold and spicy flavors of skhug, a popular Middle Eastern condiment. Perfect for snacking or as a side dish for your favorite Mediterranean dishes.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 3 tablespoons olive oil
– 2-3 skhug peppers, seeded and chopped (depending on desired level of spiciness)
– 2 tablespoons water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, and olive oil.
3. Blend until smooth and creamy.
4. Add the chopped skhug peppers and blend until well combined.
5. With the blender or food processor running, slowly add the water and continue blending until the desired consistency is reached.
Cooking Time:
– 10-15 minutes to prepare
– None required for cooking time, as this recipe is best served chilled
Enjoy your delicious Skhug-Infused Hummus!
Spicy Skhug Shakshuka
This recipe combines the flavors of North African and Middle Eastern cuisine, with a spicy kick from the skhug sauce. Perfect for a flavorful breakfast or brunch option.
Ingredients:
– 1 large onion, diced
– 2 bell peppers (any color), diced
– 3 garlic cloves, minced
– 1 can of crushed tomatoes (14 oz)
– 1/4 cup of olive oil
– 1 tsp of ground cumin
– 1 tsp of smoked paprika
– Salt and pepper to taste
– 2-3 eggs
– Skhug sauce (see below for recipe)
Skhug Sauce:
– 1/2 cup of red pepper flakes
– 1/4 cup of garlic, minced
– 1/4 cup of coriander, toasted and ground
– 1/4 cup of olive oil
– Salt to taste
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the diced onion and cook until softened (5 minutes).
3. Add the bell peppers and cook for an additional 5 minutes.
4. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Pour in the crushed tomatoes and stir to combine.
6. Create wells for the eggs and add them to the skillet.
7. Bake at 375°F (190°C) for 20-25 minutes or until the whites are set.
8. Drizzle with skhug sauce and serve hot.
Cooking Time: 30-35 minutes
Skhug and Avocado Toast
Skhug, a spicy Ethiopian condiment, adds a bold flavor to this creamy avocado toast. This unique combination is perfect for adventurous eaters looking for a flavorful breakfast or snack.
Ingredients:
– 2 slices of whole grain bread
– 1 ripe avocado, mashed
– 1/4 cup Skhug (Ethiopian hot pepper paste)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Drizzle the Skhug over the avocado, starting with a small amount (about 1 tablespoon) and adjusting to taste.
4. Sprinkle salt and pepper to balance the flavors.
5. Garnish with fresh cilantro leaves.
Cooking Time: 10 minutes
Grilled Fish with Skhug Glaze
Elevate your grilled fish game with this flavorful and aromatic glaze, inspired by the spices of Middle Eastern cuisine.
Ingredients:
– 4 fish fillets (any white fish works well)
– 1/2 cup skhug paste (see note)
– 1/4 cup honey
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Season fish fillets with salt and pepper.
3. Grill fish for 4-5 minutes per side, or until cooked through.
4. Meanwhile, mix together skhug paste, honey, lemon juice, and olive oil in a small bowl.
5. Brush the glaze mixture onto the grilled fish during the last minute of cooking.
6. Garnish with fresh parsley or dill.
7. Serve immediately.
Cooking Time: 12-15 minutes
Note: Skhug paste is a spicy garlic condiment commonly used in Middle Eastern cuisine. You can make your own by blending together roasted garlic, red pepper flakes, coriander, cumin, and lemon juice. Alternatively, look for it at specialty stores or online.
Skhug-Spiced Roasted Potatoes
Skhug-Spiced Roasted Potatoes are a flavorful twist on the classic roasted potato, infused with the warm, aromatic spices of Ethiopian cuisine. This recipe is perfect for a side dish or as a main course paired with your favorite protein.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp ground cardamom
– 1/4 tsp cayenne pepper (optional)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, cumin, coriander, turmeric, cardamom, and cayenne pepper (if using). Season with salt and black pepper.
3. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until potatoes are tender and golden brown.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Skhug and Tahini Salad Dressing
Elevate your salad game with this creamy and nutty dressing, inspired by the flavors of the Middle East.
Ingredients:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2-3 skhug peppers (or 1-2 teaspoons hot sauce), seeded and chopped
Instructions:
1. In a blender or food processor, combine tahini, lemon juice, water, olive oil, garlic, ginger, cumin, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add the chopped skhug peppers (or hot sauce) and blend until well combined.
4. Taste and adjust seasoning as needed.
Cooking Time: None! This dressing is ready in just a few minutes.
Skhug-Marinated Olives
Elevate your snack game with this flavorful and aromatic marinade, inspired by Middle Eastern cuisine. Skhug is a spice blend typically used in Lebanese cooking, adding depth and warmth to these succulent olives.
Ingredients:
– 1 cup pitted green or black olives
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon skhug (or substitute with a combination of ground cumin, coriander, and paprika)
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. In a small bowl, whisk together olive oil, garlic, and skhug.
2. Add the olives and stir until well coated.
3. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
4. Just before serving, season with salt and pepper to taste.
5. Garnish with fresh herbs, if desired.
Cooking Time: None! This recipe is a marinade-only preparation.
Vegan Skhug Pasta Sauce
This aromatic sauce is inspired by the flavors of Middle Eastern cuisine, with a creamy and spicy kick. Perfect for pasta nights or as a dip for your favorite vegetables!
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) crushed tomatoes
– 1/4 cup vegan yogurt (such as soy or almond-based)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for an additional minute, stirring constantly.
4. Stir in the crushed tomatoes and vegan yogurt. Season with salt and pepper to taste.
5. Simmer the sauce over low heat for 10-15 minutes, stirring occasionally.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Skhug-Spiced Falafel
Skhug-Spiced Falafel is a twist on the classic Middle Eastern street food, adding a bold and aromatic flavor profile. This recipe combines crispy falafel with the warm, slightly sweet, and spicy flavors of skhug, a traditional Armenian spice blend.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup all-purpose flour
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 cup skhug spice blend (or substitute with a combination of cumin, coriander, and paprika)
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a bowl, combine chickpeas, flour, parsley, cilantro, baking powder, salt, black pepper, garlic, lemon juice, and skhug spice blend. Mix well.
3. Using your hands, shape the mixture into small patties.
4. Fry the falafel for 3-4 minutes on each side, or until golden brown.
5. Drain excess oil and serve warm.
Cooking Time: 10-12 minutes
Fresh Skhug Salsa
Skhug, a popular condiment from the Caucasus region, is a flavorful and spicy salsa made with fresh ingredients. This recipe brings the authentic taste of Skhug to your table.
Ingredients:
– 1 cup fresh cilantro leaves
– 1/2 cup fresh parsley leaves
– 1/4 cup garlic cloves, peeled and minced
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 lime, juiced
– Salt, to taste
Instructions:
1. In a blender or food processor, combine cilantro, parsley, garlic, and jalapeño.
2. Blend until the mixture is well combined and slightly smooth.
3. Add lime juice and salt; blend until well combined.
4. Taste and adjust seasoning as needed.
Cooking Time: None! This recipe is ready in just a few minutes.
Skhug Butter for Grilled Corn
Skhug butter is a popular Middle Eastern condiment that adds a burst of flavor to grilled meats, vegetables, and bread. In this recipe, we’ll show you how to make a delicious Skhug butter to pair with your perfectly grilled corn.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup chopped fresh parsley
– 2 tablespoons grated ginger
– 2 cloves garlic, minced
– 1 teaspoon skhug spice blend (or substitute with equal parts ground coriander, cumin, and paprika)
– Salt, to taste
– Freshly squeezed lemon juice, to taste
Instructions:
1. In a small bowl, mix together the softened butter, parsley, ginger, garlic, and skhug spice blend until well combined.
2. Season with salt and lemon juice to taste.
3. Spread or pipe the Skhug butter onto grilled corn ears, just before serving.
Cooking Time: None – this is a spread, not a cooked ingredient!
Summary
Get ready to spice up your meals with these 18 bold and flavorful Skhug recipes! This Yemeni condiment is known for its pungent and aromatic flavor, and when used in a variety of dishes, it adds an extra layer of depth and excitement. From classic green Skhug to fiery red variations, mild herb-infused options, and even sweet and savory uses like grilled chicken and roasted eggplant, there’s something for everyone. Whether you’re looking for a new way to spice up your snacks, meals, or dips, these recipes are sure to satisfy your cravings.