Sahawiq bil-Jiben (Yemeni Cheese Hot Sauce)

July 30, 2009

Sahawiq bil-Jiben (Yemeni Cheese Hot Sauce) - kvalifood.com

A Yemeni condiment of ripe tomatoes blended raw with hot chillies, garlic, cumin, and crumbled feta cheese. The cheese adds salty creaminess that tempers the heat. Traditionally associated with fish dishes, but also served with bread, rice, and grilled meat. Best eaten the same day.

Makes ca. 350 ml / serves 4-6

Ingredients

3 medium ripe tomatoes (~390 g)
150 g feta cheese (or other white, salty cheese), crumbled
2-3 fresh hot green chilli peppers (serrano or similar), stems removed
3 garlic cloves (~15 g), peeled
1 tsp ground cumin
1 lemon, juiced (~30 ml)
1 tsp salt (reduce if cheese is very salty)
1 small handful fresh cilantro leaves (optional)

Directions

Roughly chop the tomatoes, chilli peppers, and garlic.
Place the tomatoes, chillies, garlic, feta, cumin, and salt in a food processor or blender.
Pulse until you reach your preferred consistency – chunky for a dip, smooth for a sauce.
Add the lemon juice and cilantro if using. Pulse briefly to combine.
Taste and adjust salt, lemon, and chilli. The sauce should be spicy and tangy, with the cheese adding salty creaminess. Serve immediately.

Notes

Best eaten fresh. Does not keep well beyond 24 hours.
For a more traditional texture, use a mortar and pestle – pound the garlic and chilli first, then work in the tomatoes and cheese.
Start with 2 chillies and add more after blending.
If feta is too mild, look for Bulgarian white cheese or a firmer, saltier feta. Avoid cream cheese or mozzarella.