Shatta Dip (not quite Schoog, but an occidental-palet-friendly version…)

  • 10 red chillies (or green)
  • 4 spoons tomato paste
  • 3 cloves of garlic
  • 2 lemons

Cut chillies (de-seed if preferred) and add into a blender and blend fine. Add tomato paste and garlic cloves. Blend fine. Put the mixture into a bowl and squeeze in lemon juice until smooth and creamy.

Tahini Dip:

This is another recipe I learned from my nanny, Shoshana. It’s punchy and delicious, and actually healthy! (with all that raw garlic, lemon juice and sesame).

I like it quite punchy, so I add lots of garlic and lemon. You can be more gentle if you prefer.

Start with a cup of crude tahini (sesame past) and a bit of water to loosen the thick past (a few Tbs full or ⅓ cup) 

Mix till blended (at first it look like nothing is happening, but then they’ll suddenly blend)

Crush several cloves of garlic and finely chop a bunch of parsley (discarding the fibrous stems)

Mix these into the tahini-water mix, and add juice from 1-2 large lemons

Mix this till even, adding water to reach a consistency you like, then salt and pepper to taste. 

It will keep in a jar in the fridge for a week or so.