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
1 cup (85 grams)
head (3 ounces/85 grams) Little Gem or romaine lettuce, cored