Barb wrote:

>> Ouest served a really yummy sauce (for dipping bread?) -- I cannot
>> recall its name but found recipes for it online when I COULD recall the
>> name. I think it had cilantro and garlic. One of those things I
>> couldn't stop eating. Dang! I wonder if Margaret would remember.
>> Its name had a real guttural sound when you said it. Dang!
>
> Okay, the stuff is called schug or schoog. It finally came to me. :-)

Are you sure? Because schug as I've seen it is quite spicy. Here's a recipe:

Schug
(Yemeni Hot Green Chili Chutney)

1 bunch of fresh coriander, leaves only (about 2 cups)
1 small head of garlic (8 cloves), peeled
1 tablespoon salt
6 ounces fresh hot green chili, seeded
1/4 teaspoon pepper
2 tablespoons ground cuminseed
4 cardamon pods, seeds only, or 1/2 teaspoon ground cardamom
4 whole cloves, broken up

Process all the ingredients to a relatively smooth paste. Store
in a jar with a tight cover. Refrigerate. Use in cooking as well
as for a table condiment.

(Lin and I had schug as one of the condiments for roast beef at our wedding
reception.)

Bob