Buckwheat with Middle Eastern Skhug Sauce

Ingredients

• Buckwheat Groats 5 oz
• Water 15 fl oz
• Ground ancho chili pepper 1 piece
• Cilantro 1 bunch
• Garlic 2 cloves
• Meyer Lemon Juice 3 spoons
• Olive Oil to taste
• Ground Cumin a pinch
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Remove the seeds from the green pepper and cut it into random pieces.

Step 3

Remove the leaves from the cilantro and place them in a blender.

Step 4

Add green pepper, garlic, lemon juice, and spices to the blender. Blend until coarsely mashed.

Step 5

Continue grinding while gradually pouring in the olive oil. Don't add too much; the mixture should be fairly thick.

Step 6

Place the zhug in a jar and store it in the refrigerator. It will last for 2 months.

Step 7

Bring water to a boil in a pot and add salt.

Step 8

Add the grains to the water. Bring to a boil, then reduce the heat to medium.

Step 9

Cook the buckwheat covered for 15–20 minutes (the water should evaporate and the grains should become soft). Turn off the heat and let the buckwheat sit covered for another 20 minutes to cool.

Step 10

Add 2 tablespoons of skhug to the hot buckwheat and stir.

Step 11

Serve immediately.