Shetney, Zhug or Zahaweg [شتني–سحاوق]
January 2, 2012 by lamyaalmas
Posted in Condiments | 4 Comments
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Yes! I used to make this but always felt it wasnt the same as from a yemeni with other recipes insha allah yours will be authentic…Jazak Allahu khair for all your recipes. Oh and Alhamdulilah I have finally gotten the Aseed correct…
What used to happen to Sr. Aisha? Did it become watery? It is usually the case. So best to always choose some firm tomatoes and not add too much lemon juice. Also another way is to make it chunky [if you don’t have firm tomatoes] and that should work as well :) I remember my mum and grandma used to use traditional mortar and pestle [the mortar was a big slab of stone] to make this, and like anything handmade it was delicious. Now we have so many blenders and food processors.
Allahu Akbar and Maa Sha Allah to you finally making Aseeda :) Proud of you! Your husband is lucky to have you Maa Sha Allah ! I hope insha Allah he appreciates you always.
Jazak Allahu Khayr for your kind words! My husband loves yemeni food about as much as a yemeni man!!I tease him sometimes he should have a yemeni wife. lol. I will keep you updated as always on my success and failure. =)
[…] on a bed of white rice, with salad and Zhug on the side and you have yourself quite a meal. Usually eaten for lunch, which is the main meal of […]