Shawarma Recipe: Sahaweq Sauce
Red sahaweq sauce, also known as zhuk, skhug, harissa sauce, red sauce or chilli sauce
Sahaweq makes a delicious and fresh shawarma topping for those who prefer their shawarma recipe to have a lot more heat.
Sahaweq sauce is really quick and easy to make – and the proportions of tomato and chilli can be altered to taste. Harissa works best with shawarma recipes using dark full flavoured meats such as goat shawarma and lamb – as when used too liberally it can overwhelm the delicate taste combinations in chicken shawarma.
Sahaweq Sauce Ingredients:
5 oz dried red chilli peppers (medium or hot to taste)
2 tablespoons cumin
2 pinches black pepper
7 cardamom pods, ground
2 whole heads of garlic, peeled and chopped
Good pinch of salt
Small pinch of aniseed (optional)
Squeeze of lemon juice (optional)
2 pieces of corriander/cilantro, washed, stemmed and chopped
4 large tomatoes, finely chopped
Sahaweq Sauce Instructions:
1. Add everything but the tomatoes to a mortar and grind to a paste
2. Add the chopped tomatoes and mix thoroughly.
3. Taste and add more salt / pepper / chilli as required
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