At Naf, s’khug is a classic. This fresh green sauce brings a bright heat to any dish – at Naf or anywhere! Chef Pat shows us an at-home take on a classic s’khug recipe with cilantro, jalapeño and Middle Eastern spices. Watch the video to see his tips and tricks, and see the full recipe below to make your own s’khug!
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Chef Pat’s bringing us some #NafHacks from home! We’re all missing Naf, and we wanted to bring you some classic Naf flavor and Middle Eastern flair right into your kitchen. Today, Chef Pat’s whipping up some s’khug sauce for his breakfast! Got any suggestions for how to use s’khug? Share ‘em below, and see the full recipe at the link in our bio!
S’khug Sauce Recipe
- 1/2 bunch fresh cilantro
- 6 large, whole jalapeños
- 2 -3 fresh garlic cloves
- 1/4 tsp caraway seed
- 1/2 tsp ground cardamom
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 TBL dried red pepper flakes
- 2 TBL lemon juice
- 1/4 cup canola oil
- Add a little water to the dried red pepper flakes, and set aside in a dish until their oils are visible (5-10 minutes)
- Wash all produce and shake dry
- Remove thick stems from the cilantro, place in the food processor and pulse 3 times for about 5 seconds each
- Slice the stems off the jalapeños, and rough chop each one. Add to the food processor with the seeds and pith included
- Peel garlic gloves and add them to the food processor
- Heat a small skillet over medium heat. Once it’s hot, turn off the burner and add cardamom, cumin, coriander and caraway seeds. Spread the spices evenly in the pan, allowing them to warm through for 1-2 minutes
- Add the warm spices and salt to the food processor, then pour or squeeze in the lemon juice. Blend for 15 seconds, and pause to scrape the sides and reincorporate any excess. While paused, drizzle in the oil.
- Blend for another 15-20 seconds until it’s a tacky paste. For a thinner s’khug, add more oil or some water
Try this s’khug recipe as a marinade for chicken, a condiment for roasted vegetables, or on top of some eggs for breakfast.