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This spicy Yemenite Schug is delicious on everything from shawarma to eggs!
4.89 from 9 votes
Cuisine Israeli


  • 4 jalapenos¬†(de-veined and seeded if you want it less spicy), sliced
  • 2 cups cilantro leaves
  • 3 garlic cloves
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt or to taste


  • In a food processor add jalapenos, cilantro and garlic and pulse until rough chopped.
  • Then add cumin and cardamom and pulse again.
  • Lastly, add lemon juice and olive oil and pulse until everything is combined but you still have a rough texture. Season with salt to taste and add more olive oil if desired.


Schug keeps in the refrigerator for up to 5 days. Keep covered.
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