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HUMMUS BOWLS FAMILY STYLE $79.99 Homemade fresh and smooth chickpea blend. Available Thursday + Friday. Topped with warm chickpeas, tahini, baba, 48 hour notice required. zhug (hot sauce) and garnishes. Served with pita. DIP PLATTER Original $9.99 7 dips/salads + 8 pita Falafel $12.99 CUSTOMIZE: (select 7) Mushroom & Caramelized Onion $12.99 Grilled Chicken $13.99 • Tahini • Eggplant Salad Baharat Spiced Beef $13.99 • Green Tahini • Matbucha • Hummus • Cucumber + PLATTERS • Babaganoush Tomato Salad • Homemade Pickles Rice with cucumber + tomato salad. • Zhug (hot sauce) Topped with a protein of your choice. ADD ON: Served with hummus, pita and side of tahini. Vegetable Crudite $7.99 Falafel $12.99 Grilled Chicken $13.99 HUMMUS BOWL Lamb Kabob $14.99 Serves 5-6 Homemade hummus topped with warm chickpeas, tahini, and garnishes. ADD ONS INCLUDES: For Hummus Bowls/ Pla ers • 6 Pita • Cucumber + Extra Side: Tahini 75¢ • Homemade Pickles Tomato Salad Extra Side: Green Tahini 75¢ • Rice • Goddess & the Extra Side: Baba 75¢ • Babaganoush Baker Dessert • Zhug (hot sauce) Extra Side: Zhug (hot sauce) 75¢ Pickles 75¢ ADD ON: (Choose One) Extra Pita (max one extra pita per bowl/ pla er) $1.00 Falafel $9.99 Hard Boiled Egg $1.50 Mushroom & Caramelized Onion $9.99 Falafel (6pc) $4.00 Grilled Chicken $9.99 Baharat Spiced Beef $9.99 TAKE ME HOME Containers of: ADDITIONAL DELIGHTS HumShuka (Hummus + Shakshuka) $12.99 Hummus (8oz/16oz) $6/$10 Poached egg in a hearty and fragrant tomato Tahini (8oz) $6 “stew” over our homemade hummus and tahini. Served with a pita. Sabich $12.99 Lightly fried (cubed) eggplant served over green tahini. Served with a hard boiled egg and includes Israeli salad and a pita..

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CID Hot Sauce.Pdf
METRIC A-A-20097F November 10, 2010 SUPERSEDING A-A-20097E December 28, 2005 COMMERCIAL ITEM DESCRIPTION HOT SAUCE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers hot sauce packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Type(s) of hot sauce required (Sec. 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturer’s/distributor’s certification (Sec. 9.3) or USDA certification (Sec. 9.4). 2.2 Purchasers may specify the following: - Food Defense System Survey (Sec. 9.1 with 9.2.1) or (Sec. 9.1 with 9.2.2). - Manufacturer’s quality assurance (Sec. 9.2 with 9.2.1) or (Sec. 9.2 with 9.2.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The hot sauce shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types. Type I - Hot Type II - Extra hot 4x Type III - Green Type IV - Chipotle Type V - Habanero AMSC N/A FSC 8950 A-A-20097F Type VI - Garlic Type VII - Chili and lime Type VIII - Sweet and spicy Type IX - Other 4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s products shall meet the requirements of the: - Salient characteristics (Sec. 5). - Analytical requirements: as specified by the purchaser (Sec.
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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K Street Menu
DRINKS & NOSH DRAFT BEER Deftones Phantom Bride IPA 7.99 SCHMALTZ FRIES 4.99 Pabst Blue Ribbon 3.99 TOP IT WITH PASTRAMI +5 New Glory 6.99 Lagunitas 6.99 SMOKED MUSHROOM FRIES 9.99 Black Butte 6.99 WITH RUSSIAN DRESSING, MELTED VEGAN Cali Craft 7.99 SWISS, AND SAUERKRAUT Knee Deep 7.99 St. Archer 5.99 WARM HUMMUS WITH BROWNED BUTTER 8.99 SERVED WITH MATZO FLATS T WINE EE M Bocelli Prosecco 7.99 (187ml) WARM MEDITERRANEAN OLIVE MIX 3.99 R E Grandial Champagne 34.99 KNISHES 2.99 EACH T N Murphy Goode Sauvignon Blanc 6.99/25.99 MADE IN-HOUSE, ASK ABOUT DAILY FLAVORS S Cambria Chardonnay 9.99/36.99 LATKES 6.99 U Carmel Road Pinot Noir 10.99/41.99 CLASSIC POTATO SERVED WITH APPLE SAUCE Edmeades Zinfandel 9.99/36.99 AND SOUR CREAM K FULL BAR TOO with CUSTOM COCKTAILS FRIED PICKLES 6.99 ALL DAY DRINKS SERVED WITH HOUSEMADE SPICY ZHUG SAUCE SODA 2.99 COLD BREW 3.99 CHOPPED LIVER 9.99 DR. BROWN’S 3.99 SPARKLING WATER 4.99 MADE IN-HOUSE, CLASSIC STYLE SERVED WITH THE RUSS ROOM TOASTED RYE It’s more than music, it’s a social space! Our 2nd floor is open for private parties, presentations, and group meetings all day long! The Russ Room is also an art gallery, film and live music venue, dance club! 7AM – 4PM M-F 8AM –4PM SA-SU To reserve The Russ Room, contact us at OPEN NIGHTLY FOR EVENTS [email protected].
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Cold Snacks Hot Snacks Soups Side Dishes Crab And
COLD SNACKS SALADS Bruschetta with tomatoes 250 g 185 Vegetables and feta cheese salad 300 g 165 and stracciatella with Kalamata olives and red onion Bruschetta with eggplant, 220 g 235 Beetroot salas with goat cheese 250 g 145 stracciatella and pecan nut and garlic pita Bruschetta with veal tartare 250 g 265 Signature Caesar salad 280 g 199 and tuna with grilled chicken and green aioli Bruschetta with crab meat 250 g 340 Eggplant salad 210 g 245 Bread from our bakery 350/30 g 95 with spicy sweet sauce, cashew nuts and cilantro 200 g Herring with baked potatoes 160 CRAB AND LOBSTER Nicoise with poached egg 270 g 395 with salmon caviar and red onion King crab 100 g 510 * and tuna or salmon 190 g at your choice: steamed, with melted butter Forshmak with sprat 145 Green salad with shrimps or salmon 270 g 375 and rye toasts and asian sauce * 250 g 180 g King crab claws 100 g 560 Unagi eel salad with avocado, 399 Hummus with sun-dried tomatoes 110 grapefruit and peanut sauce and artichokes at your choice: steamed, with melted butter and asian sauce Seafood salad with arugla, 250 g 435 Chicken liver pate 150 g 195 * cherry tomatoes and green pesto sauce with onion marmelade and brioche Lobster, we cook at your choice: 100 g 450 - steamed or grilled, served with French fries and green salad Veal, arugula and fresh 220 g 245 - Thermidor lobster mushrooms salad Buratta with pear or cherry tomatoes 250 g 245 - lobster pasta with cream or tomato sauce (recommended for two persons) * the price is per 100 grams wet weight Russian salad 200 g 135 Farmer’s
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Balkanwürze Würze Vom Mittelmeer
NEUE AROMEN FÜR DEN ALLTAG Die 10 wichtigsten Gewürze 4 Für Einsteiger—Tipps für die perfekte Würze 7 Würzmischungen selber machen 8 Deftigzarte Samen, Früchte, Gewürzzubereitungen - Balkanwürze Was ist was? 10 Gut aufbewahren 12 41 Die wichtigsten Geräte 13 PIZZA TRIFFT BOHNENKRAUT <XXXXXXXXXXXXXXXXX> Nudel-Hähnchen-Pfanne mit Ajvar 43 Lorbeer-Bratkartoffeln mit Duftende Krabben-Rührei 45 Würze vom Liebstöckel-Kasseler-Eintopf 46 Wurstsalat mit Meerrettich und Dill 47 Mittelmeer Tofu-Gemüse-Paprikasch 50 KARTOFFELGRATIM TRIFFT 15 Tzatziki-Nudelsalat 51 KARDAivlOiyi Kümmel-Bratfisch mit Rahm-Kohlrabi 53 Balkanpizza 55 Revithokeftedes-Reibekuchen 56 Bauernfrühstück oriental 69 LINSENEINTOPF TRIFFT Kabeljaufilet Zhug-Sandwich 71 FENCHEL mit Kartoffel-Kürbis-Skordalia 57 Bohneneintopf Hawayij 72 Lachsburger mit rumänischer Baharat-Nudelpfanne mit Speck 73 Knoblauchsauce 60 Orientbuletten mit Minzjoghurt 76 Frühlingsgemüse mit Provence-Bechamel 17 Apfel-Speck-Schmarren kroatisch 61 Möhren-Sesam-Remoulade 77 Salatwrap Prosciutto 19 Armer Donau-Ritter 63 Kartoffelgratin mit Kardamom 79 Ofengemüse mit mediterranem Dip 20 Griechisches Birchermüsli 65 Waldorfsalat mit Dukkah 81 Kartoffel-Brokkoli-Stampf oooooooooooooooooo Schlemmerfilet mit Chermoula 82 aila puttanesca 21 Blattsalat mit Feigen 6 Strammer Pepe 24 Honig-Kreuzkümmel-Vinaigrette 83 Kartoffelsuppe alla lombarda 25 Zatar-Schweinerollbraten 86 Obazda al italia 27 Entenbrust mit Orangensauce 87 Eiersalat Marseilier Art 29 Apfelkompott persisch 89 Linseneintopf mit Fenchel-Polpette 30
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Smoked Ham, Eggs, Mike's Hot Honey & Cheese
Breakfast anytime BACON, EGG & CHEESE* .......................................$4.89 OATMEAL ................................................................$2.89 cage-free eggs, bacon, cheddar cheese, toasted brioche bun locally sourced cracked oats, freshly made, built the way you want it $ $ $ $ SMOKED HAM, EGGS, MIKE’S add banana 1 • add berries 1 • add pecans 1 • add maple syrup 1 HOT HONEY & CHEESE* ...................................... $5.89 TOASTED BAGEL WITH CREAM CHEESE .............$3.89 cage-free eggs, smoked ham, hot honey aioli, cheddar cheese, everything or plain bagel, your choice of scallion cream cheese, toasted brioche bun plain cream cheese, or local butter with sea salt SOUTHWEST SAUSAGE BREAKFAST SANDWICH* .....$5.89 LOADED BAGEL .................................................... $7.89 cage-free eggs, chicken sausage, avocado, chipotle aioli, toasted everything or plain bagel, choice of scallion or plain cream pico de gallo, cheddar cheese, toasted brioche bun cheese, smoked salmon, tomato, red onion, capers CHILAQUILES* ....................................................... $6.89 AVOCADO TOAST ................................................ $5.89 slow cooked cage-free eggs, local tortilla chips, roasted peppers, avocado, arugula and radish salad, black sesame, evoo, onions, pico de gallo, cilantro, garlic, salsa roja, queso fresco sea salt, lemon add egg salad $2 $ BREAKFAST BURRITO* ........................................ 5.89 add smoked salmon $2 slow cooked cage-free eggs, cheddar cheese, black beans, roasted
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2019 GTPS Pepper Varieties—Walnut Creek
ccmg.ucanr.edu March 2019 Pepper Varieties Available at the 2019 Great Tomato Plant Sale Central County—Walnut Creek March 30, 10 am – 3 pm Our Garden, N. Wiget Ln. & Shadelands Dr., Walnut Creek [Other sale dates & locations: April 6, 10 am–3 pm in Richmond, April 13, 10 am–3 pm in Antioch. Not all varieties available in all locations. Please see separate lists for Richmond and Antioch, available on this website.] HOT PEPPERS ▪ FLAMING FLARE (70 days) [SHU 1,000]. A Fresno-style pepper with good adaptability. Their flavor is sweet with mild heat, Flaming Flare offers a bit of spiciness and a whole lot of flavor. Conical- shaped fruits are thin walled, averaging 4" long. This pepper is best used at its full maturity when it ripens to bright red. Excellent for fresh use, stir-fries, sautéing, hot sauce, and DELICIOUS for chile sauce. High resistance to tobacco mosaic virus. All-America Selections winner (AAS). New for 2019! ▪ HATCH (ANAHEIM-TYPE) (85 days) [SHU 2,500]. If you know and love the Big Jim Pepper, but you would like a little more heat, this is your pepper! This is a meaty pepper with thick flesh and produces a heavy yield of large 9" long peppers on 36” plants. Hatch peppers can be flame roasted, when green, for immediate use or grilled and frozen for later use. Stake this plant early. ▪ HOLY MOLE (80 days) [SHU 800]. This is your classic pasilla pepper, which is best known for its distinctive nutty and spicy flavor in mole sauce. A thin pepper 7-9” long, best used at full maturity when it reaches a dark chocolate color.
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Starters Gyros Pita Wraps Papouli's Family Recipes Plates Sides Soups
starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, small Greek salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs SPANAKOPITA baked between layers of filo \\ 3.99 CLASSIC savory Greek pie of spinach, feta and herbs choice of chicken or beef/lamb*, lettuce, onion, tomato, baked between layers of filo \\ 8.99 (V+, GF) house-made tzatziki sauce \\ 8.49 FALAFEL BITES ground chickpeas, onions, fresh herbs, spices, fried, PASTITSIO “Greek lasagna” macaroni, ground beef & cheeses served with pickled radish and tahini sauce \\ 2.99 SPARTAN choice of chicken or beef/lamb*, grilled onion, green pepper topped with béchamel sauce \\ 9.99 and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 DOLMAS (V+, GF) CHICKEN RIGANATO (GF) grape leaves stuffed with rice & herbs \\ 2.99 ATHENIAN roasted half chicken marinated Greek style choice of chicken or beef/lamb*, French fries, onions, in lemon, olive oil & herbs \\ 10.99 tomatoes, Greek mustard sauce \\ 8.99 GREEK FRIES (V, GF) tossed with herbs, spices, feta and lemon \\ 3.99 TOUR OF GREECE pita wraps spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 served with choice of rice pilaf or fries (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) chickpeas, sesame tahini, and seasonings served with pita \\ 3.49 LOUKANIKO plates Greek pork sausage seasoned with orange & fennel, served with choice of rice pilaf or fries BABAGANOUJ
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Condiments & Sauces
condiments & sauces All-Natural Gluten-Free Nut-Free Dairy Free Vegan/Vegetarian SPECIAL ORDER MRS. MCGARRIGLE’S ARTISANAL MUSTARDS Origin: ON, Canada 12/190ml Hot Whiskey Oktoberfest British Beer Item #: 15360 Item #: 15363 Item #: 15366 Canadian Maple Chipotle Lime Cranberry Port Item #: 15367 Item #: 15368 Item #: 15372 [email protected] | 1-800-370-3850 | page 73 condiments & sauces STONEWALL KITCHEN MUSTARD Origin: USA 12/case SPECIAL ORDER SPECIAL ORDER SPECIAL ORDER SPECIAL ORDER Sweet Honey Mustard Maine Craft Ale Mustard Spicy Honey Mustard Traditional Pub Mustard Item #: 15140 Item #: 15140A Item #: 15149 Item #: 15149A 240g 220g 240g 228ml Roasted Garlic Mustard Horseradish Mustard Maine Maple Champagne Bourbon Molasses Item #: 15150 Item #: 15152 Item #: 15153 Mustard 228ml 226g 228ml Item #: 15154 228ml Blue Cheese Herb Mustard Caramelized Onion Mustard Item #: 15157 Item #: 15159 228ml 220g [email protected] | 1-800-370-3850 | page 74 condiments & sauces STONEWALL KITCHEN AIOLIS Origin: USA 12/case Ghost Pepper Aioli Habanero Mango Aioli Horseradish Aioli Lemon Herb Aioli Item #: 15169 Item #: 15170 Item #: 15171 Item #: 15172 284g 314ml 314ml 314ml SPECIAL ORDER Roasted Garlic Aioli Smoky Barbecue Aioli Maple Bacon Aioli Basil Pesto Aioli Item #: 15173 Item #: 15174 Item #: 15176 Item #: 15178 314ml 314ml 314ml 314ml Sriracha Aioli Truffle Aioli Chipotle Aioli Buffalo Aioli Item #: 15179 Item #: 15181 Item #: 15183 Item #: 15185 314ml 314ml 293g 298g [email protected] | 1-800-370-3850 | page 75 condiments &
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HAPPY EASTER Special Brunch Menu
HAPPY EASTER Special Brunch Menu TO SHARE EGGS + MORE BREAKFAST FRITTERS / 8.5 CRAB CAKE EGGS BENEDICT / 18.95 bacon bread pudding bites, 100% crab cakes, poached eggs, spinach, english pure maple syrup muffin, hollandaise, small salad PEACHES & CREAM FRENCH TOAST / 12.5 NAPOLEON / 7.95 flaky layers of pastry, vanilla custard peaches, house vanilla cream, fresh fruit cream, with fresh berries gfo SHAKSHUKA SKILLET W/ MERGUEZ / 15.95 two eggs, house made spicy lamb sausage, gfi SMOKED CHICKEN NACHOS / 14.75 peppers, tomato, chickpeas, cumin, paprika, house cured & smoked, black beans, topped with feta & Za’atar grilled house pita jalapeño fondue, house pico & guacamole MEXICAN HASH / 14.95 gfo SIGNATURE HUMMUS / 11.75 sunny side-up eggs, sausage, potatoes, pico tahini, spicy Zhug, pine nuts, Za’atar, de gallo, cheddar, guacamole, crème fraiche Aleppo pepper, olive oil, grilled house pita BREAKFAST PIZZA / 15.95 scrambled eggs, crispy prosciutto, tomato, BURGERS + MORE mozzarella, parmesan, avocado, fresh basil gfo URBAN STEAK & EGGS / 18.95 SERVED WITH HOUSE CUT POTATOES blue cheese crusted medallion, two eggs, SUB SWEET FRIES, TOTS OR SALAD / 2.95 hash browns, sautéed spinach, Guinness sauce gfi BRUNCH GRAIN BOWL / 15.75 gfo PROPER BURGER / 15.95 two poached eggs, wild rice, buckwheat, sorghum, pasture raised beef, local cheddar, lettuce, fonio, amaranth, chickpeas, kale, roasted cauliflower, house aioli, sautéed onion, served medium sherry vinaigrette, tahini, sunflower seeds, peppadews gfo LAMB BURGER / 16.5 goat cheese, pickled onions &
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Craft Your Bowl 8.5
CRAFT YOUR BOWL 8.5 BASE PROTEIN SIDES GRILLED CHICKEN SMOKY PEPPERS · GARLIC · THYME LAVASH BREAD ORZO RICE HANDMADE, BUTTERED FLATBREAD BASMATI RICE · ORZO · OLIVE OIL MEDI FALAFEL HAND GROUND GARBANZO · PARSLEY · ONIONS · GARLIC · GRAM FLOUR SHIRAZI SALAD FLUFFED WHEAT DICED CUCUMBERS · TOMATOES · ORGANIC WHEAT · GARLIC · ONION CHICKEN KOFTA +0.5 ONIONS · WALNUTS · SCALLIONS · CHICKEN · LAMB · ONIONS · PARSLEY POMEGRANATE SAUCE · OLIVE OIL RED PEPPERS · SEASONING BLEND SPICED FRIES +0.5 SHOESTRING FRENCH FRIES · ORIGINAL SKIRT STEAK +1 ARUGALA SALAD SPICE BLEND HOT PEPPERS · GARLIC · THYME ROMAINE · ARUGULA · CABBAGE · RADISH CARROTS · LEMON JUICE STEAK MEATBALL +1 Visit our Facebook or Instagram page ARUGALA SALAD GARLIC · SEASONING BLEND to see all current specials! ROMAINE · ARUGULA · CABBAGE · RADISH GRILLED SHAKSOUKA VEGGIES SEARED BELL PEPPERS · ONIONS · CARROTS · LEMON JUICE SLOW-COOKED LAMB +1 @MOTOMEDI THYME · MINT ONIONS · GARLIC · SPICES SAUCES DESSERT DIPS 2.5 TURKISH COFFEE HUMMUS WHITE GARLIC 2 SOFT SERVE OUR HANDMADE, ORIGINAL HUMMUS MEHMET’S HOT SAUCE DRINKS BASIL HUMMUS MEDI VEGGIE SEASONAL BOWL OUR HANDMADE HUMMUS INFUSED WITH FRESH BASIL ROASTED RED PEPPER TR ACTOR® VEGAN GREEN 2.5 TZATZIKI + SOFT DRINKS CUCUMBER · MINT · YOGURT BABA GHANOUSH TOPPINGS BOTTLED DRINKS 3 SPICED FRIES, GRILLED CHICKEN, ROASTED EGGPLANT · OLIVE OIL · + GRILLED SHAKSOUKA VEGGIES GARLIC · TAHINI · LEMON JUICE KIDS MENU TURKISH PICKLES MUHAMMARA +1 TOPPINNGS: RED ONIONS + SUMAC TRADITIONAL PEPPER + TOMATO SMEAR WHITE GARLIC SAUCE, MEHMET’S HOT SAUCE, CHEESE PITADILLA 5.5 WITH A WALNUT, OLIVE OIL EMULSION PICKLED RED CABBAGE HUMMUS, CRUMBLED FETA + CHOICE OF PROTEIN CRUMBLED FETA (+1.5).
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Hulbah and Zhug
HULBAH AND ZHUG Hulbah and zhug are tasty pastes or chutneys that are added to many Yemeni dishes. Add a couple of tablespoons to a stew or rice dish and see how they they change the taste of the meal. Zhug Please ask a grown-up to help you make it! Thank you. Prep 20 mins Hulbah Zhug • 2 tablespoons ground fenugreek • 3 bunches fresh coriander, chopped • 1 small tomato • 1 green chilli (increase up to 4 if you • 1 clove garlic like spicy food!) • 1 green chilli • 2 garlic cloves, peeled • Juice of 1 lemon • 60ml olive oil • 1 tablespoon lemon juice • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1 teaspoon ground cardamom • Salt Instructions Stage 1 - Prepare Your Hulbah 1. Place your ground fenugreek into a bowl and soak in water. Make sure all the fenugreek is covered in water, then let it sit for at least an hour. Stage 2 - Prepare Zhug 1. Take all your ingredients for zhug and put them into a food processor or blender. 2. Blend until the zhug is partly chunky, then place into a container and refrigerate. Stage 3 - Finish Hulbah and add Zhug 1. Take your soaking fenugreek and drain it of almost all its water. (You’ll need to keep just a little water!) 2. Use a blender or a food processor to mix your tomato, garlic, green chilli and lemon juice with your fenugreek paste. 3. Add 2 tablespoons of your Zhug from the fridge. Blend together until it is thick yet smooth. 4. Now just add to any stew or rice dish.
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