Shkhushyps, Garlic Sauce

Category5 716 Last Update: Mar 19, 2021 Created: Mar 17, 2021 0 0 0
Shkhushyps, Garlic Sauce
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 5 mins
  • Calories: -
  • Difficulty: Easy
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This sauce is very common in many world cuisines. Garlic sauce based on sour milk (or natural yogurt) is traditional for the peoples of the Caucasus. It is used during feasts and for various national rituals. Each nationality has its own variation of this dressing. In this recipe, I took as a basis the Adyghe sauce - "shkhushyps" ("shhu" - sour milk, "shyps" - sauce, gravy). To it was added cilantro greens and hot pepper tops (this is from the Ossetian cuisine "tsakhton"). The resulting mix was not just for me.

Ingredients

Directions

  1. Crush the peeled garlic in a mortar, adding salt.
  2. A young (not stiff) whole bush of hot (bitter) pepper (all tops: leaves, soft stems and ovary of pods) simmer in boiling water for 2-3 minutes. Then grind everything together with cilantro in a blender: you can into a homogeneous mass, or leaving larger fractions - for an amateur.
  3. Dilute with sour milk, combining together sour cream, crushed garlic and green pepper mass, add red chili pepper. To stir thoroughly. The sauce is ready.

Shkhushyps, Garlic Sauce



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 5 mins
  • Calories: -
  • Difficulty: Easy

This sauce is very common in many world cuisines. Garlic sauce based on sour milk (or natural yogurt) is traditional for the peoples of the Caucasus. It is used during feasts and for various national rituals. Each nationality has its own variation of this dressing. In this recipe, I took as a basis the Adyghe sauce - "shkhushyps" ("shhu" - sour milk, "shyps" - sauce, gravy). To it was added cilantro greens and hot pepper tops (this is from the Ossetian cuisine "tsakhton"). The resulting mix was not just for me.

Ingredients

Directions

  1. Crush the peeled garlic in a mortar, adding salt.
  2. A young (not stiff) whole bush of hot (bitter) pepper (all tops: leaves, soft stems and ovary of pods) simmer in boiling water for 2-3 minutes. Then grind everything together with cilantro in a blender: you can into a homogeneous mass, or leaving larger fractions - for an amateur.
  3. Dilute with sour milk, combining together sour cream, crushed garlic and green pepper mass, add red chili pepper. To stir thoroughly. The sauce is ready.

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