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Author Notes: Skhug is a traditional condiment used in Israeli food—a staple that everyone from Jerusalem to Tel Aviv has in his or her fridge. Typically, it wouldn’t have lettuce in it. But once, when I tried to make it, I didn’t have a lot of cilantro on hand. I did have a lot of Little Gem lettuce, so I just substituted it in with some cilantro and romaine. I loved that the lettuce brought in texture and a little bitterness to the underlying spice. Whether you prefer it chunky or smooth, it is a great companion to falafel, shawarma, sabich, or any roasted meat, egg, or eggplant sandwich, especially when tucked in a pita. It is also delicious paired with soft scrambled eggs, tomatoes, and cucumbers.
Reprinted with permission from The Book of Greens (Ten Speed Press 2017). —Jenn Louis
Makes 1 cup (85 grams)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 head (3 ounces/85 grams) Little Gem or romaine lettuce, cored
- 2 jalapeño chiles, stemmed and quartered
- 1 bunch cilantro, roughly chopped
- 2 large garlic cloves
- 2 tablespoons fresh lemon juice
- 1/2 cup (120 milliliters) olive oil
- Kosher salt
- Combine the coriander seeds and cumin seeds in a small pan over medium-high heat.
- Toast until fragrant, about 2 minutes, then remove from the heat and cool. When cool, finely grind in a spice grinder or electric coffee grinder. Set aside.
- Combine the Little Gem in a blender along with the jalapeños, cilantro, garlic, lemon juice, and olive oil. Purée until smooth, then season with salt.
- Store, in an airtight container in the refrigerator, for up to 3 days.