Buckwheat with Middle Eastern skhug sauce
2 servings
30 minutes
Buckwheat with Middle Eastern schug sauce is a bold combination of Slavic culinary classics with vibrant Eastern notes. Buckwheat groats, known for their rich nutty flavor and nutrition, serve as the base of this dish. Schug, a traditional spicy sauce from Yemen, brings the freshness of cilantro, the heat of chili, and the spicy depth of cumin. A light lemon hint refreshes the taste while olive oil adds a velvety texture to the sauce. This dish is perfect for those seeking new gastronomic experiences as it combines the warmth of home-cooked food with the exoticism of Eastern spices.
1
Prepare all the ingredients.
2
Remove seeds from the green pepper and chop it randomly.
- Green chili pepper: 1 piece
3
Tear the leaves of cilantro and put them in a blender.
- Coriander: 1 bunch
4
Add green pepper, garlic, lemon juice, and spices to the blender. Blend into a coarse paste.
- Green chili pepper: 1 piece
- Garlic: 2 cloves
- Lemon juice: 3 tablespoons
- Ground cumin (zira): pinch
5
Continue grinding, slowly pouring in olive oil. Don't pour too much: the mixture should be thick enough.
- Olive oil: to taste
6
Put the schug in a jar and store it in the refrigerator. It will last for 2 months.
7
Boil water in a pot and add salt.
- Salt: to taste
8
Pour the grain into water. Bring to a boil and reduce the heat to medium.
- Buckwheat groats: 150 g
- Water: 400 ml
9
Cook buckwheat under a lid for 15-20 minutes (the water should evaporate and the grains should become soft). Turn off the heat and let the buckwheat cool under the lid for another 20 minutes.
10
Add 2 tablespoons of sugar to the hot buckwheat and mix.
- Olive oil: to taste
11
Serve immediately.