Szug Pesto From Yemen Recipes

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ZHOUG: SPICY CILANTRO PESTO RECIPE



Zhoug: Spicy Cilantro Pesto Recipe image

Zhoug is a lesser known Mediterranean sauce, but a must-try! Think spicy, fragrant, cilantro pesto...kinda.

Provided by The Mediterranean Dish

Categories     Sauce/Dip

Time 10m

Number Of Ingredients 10

6 jalapeno peppers (or hot green chiles), sliced
2 garlic cloves
salt
1 cup (packed) fresh cilantro leaves
1/2 cup (packed) fresh parsley
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground green cardamom
1/3 cup Early Harvest extra virgin olive oil
1 lemon, juice of

Steps:

  • In the bowl of a food processor fitted with a blade, add the jalapeno, garlic and salt. Coarsely chop.
  • Now add cilantro, parsley and spices. Run processor until a finer thick paste forms.
  • Transfer the cilantro paste to a bowl. Add the olive oil and lemon juice. Stir to combine. Enjoy!

Nutrition Facts : Calories 91 calories, Sugar 2.1 g, Sodium 307 mg, Fat 8.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.6 g, Protein 1.2 g, Cholesterol 0.4 mg

RED ZHOUG



Red Zhoug image

Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.

Provided by Ori Menashe

Categories     Condiment/Spread     Sauce     Bell Pepper     Cumin     Garlic     Cilantro     Chile Pepper     Condiment

Yield Makes 1 cup

Number Of Ingredients 12

1 cup grapeseed oil
2 large red bell peppers, stemmed and seeded, cut into 8 pieces
8 Fresno chiles (see headnote) stemmed and seeded, cut in half
1 tablespoon plus 1 teaspoon ground paprika
1 teaspoon ground turmeric
1⁄4 teaspoon ground cloves
1 teaspoon ground green cardamom pods, with the husks
1⁄2 teaspoon ground cumin
2 teaspoons kosher salt
3 garlic cloves, grated with a Microplane
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons packed cilantro leaves, chopped

Steps:

  • Add the oil to a large sauté pan and place on the stove over high heat. Once the oil is hot, add the bell peppers and chiles and fry while continuously stirring for about 10 minutes, until the peppers start to blister and darken in color. If at any time the peppers start to burn, decrease the heat slightly.
  • Remove the peppers and chiles from the oil, set aside, and let cool. Add the cooled fried peppers and chiles and the paprika, turmeric, cloves, cardamom, cumin, salt, garlic, and lemon juice to a food processor and blend, stopping to scrape down the sides of the bowl with a spatula when necessary, until the mixture is the consistency of a chunky puree, about 2minutes. Transfer to a bowl and set aside to cool, then add the cilantro and stir to combine. Store in an airtight container in the refrigerator for up to 2 weeks.

YEMEN'S VERY FAMOUS ZHOUG!



Yemen's Very Famous Zhoug! image

Make and share this Yemen's Very Famous Zhoug! recipe from Food.com.

Provided by Um Safia

Categories     Southwest Asia (middle East)

Time 10m

Yield 3 cups, 15-30 serving(s)

Number Of Ingredients 8

1 lb jalapenos or 1 lb serrano chili
1 cup chopped Italian parsley
1 cup chopped cilantro
2 tablespoons coarsely chopped garlic
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Trim, seed, and coarsely chop 1 pound jalapeño or serrano chiles. In the bowl of a food processor, combine the chiles with 1 cup each chopped Italian parsley and cilantroincluding the tender stems, 2 tablespoon coarsely chopped garlic, 2 teaspoons salt, 1 teaspoon ground cumin, and 1/2 teaspoon ground black pepper.
  • Process to form a rough,chunky paste. Pour in 1/4 cup extra virgin olive oil and process again briefly. Pack into a glass jar, cover the top with olive oil, and store in the refrigerator up to 3 months.

Nutrition Facts : Calories 45, Fat 3.9, SaturatedFat 0.5, Sodium 313.6, Carbohydrate 2.6, Fiber 1.1, Sugar 1.1, Protein 0.7

ZHUG



Zhug image

This bright green sauce from Yemen - so fresh from cilantro, so spicy from serrano chiles, so vividly aromatic - will open up a whole world in your cooking. Treat it just as you would a basil pesto or a salsa verde: Make it in small batches, in the mortar and pestle, and then spoon it with abandon over your lunch of cooked lentils with Bulgarian white cheese, chunks of ripe tomatoes and cold cucumbers, your dinner of roasted chicken and sautéed zucchini, or even your breakfast of fried eggs. It brings intense new life and dimension to everything it touches.

Provided by Gabrielle Hamilton

Categories     brunch, lunch, snack, weeknight, appetizer, side dish

Time 40m

Yield About 8 servings (1 generous cup)

Number Of Ingredients 10

2 teaspoons whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon cardamom seeds, extracted from about 10 cardamom pods
6 garlic cloves, smashed
4 serrano chiles, cut into very thin coins
1 to 3 teaspoons kosher salt, to taste
3 tightly packed cups roughly chopped cilantro leaves and stems
1 1/2 tightly packed cups roughly chopped parsley leaves
1/2 cup extra-virgin olive oil

Steps:

  • In a small, dry pan, toast the peppercorns, coriander seeds, cumin seeds and cardamom seeds over medium heat, shaking the pan occasionally, until slightly toasted and fragrant, about 2 minutes.
  • Transfer the seeds to a large mortar and pestle, and pulverize into a coarse powder.
  • Add the garlic and chiles, and season evenly with kosher salt. Grind the mixture together until a tight paste forms, 4 to 5 minutes.
  • Add about 1/3 of the cilantro and parsley, and continue to pound together into a rough paste, another 4 to 5 minutes. Repeat two more times, adding the remaining cilantro and parsley in two batches, until the mixture is a slightly pulpy paste, 4 to 5 minutes.
  • Drizzle in the olive oil while constantly pounding and grinding together the herb mixture until you achieve a loose, homogeneous paste. Continue to mix until it has the consistency of applesauce, about 2 minutes. Let it stand 10 minutes before serving.

SZUG ('PESTO' FROM YEMEN)



Szug ('pesto' from Yemen) image

I found this in the Atlanta Journal Constitution several years ago. It is an interesting kind of 'pesto' due to the fact that it does not contain nuts, but does have chile peppers.

Provided by Blue Peacock

Categories     Sauces

Time 15m

Yield 32 serving(s)

Number Of Ingredients 9

2 bunches cilantro
1 bunch parsley (preferably Italian)
4 -5 cloves garlic, peeled
2 serrano peppers or 4 Thai red chili peppers, stemmed
1/2 cup olive oil, plus extra if needed
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons kosher salt or 1 teaspoon table salt
1/2 lemon, juice of

Steps:

  • Cut and discard the visible, leafless stems from the cilantro and parsley.
  • Wash and pat dry.
  • Place the cilantro and parsley in a blender with the remaining ingredients.
  • Blend at low speed, stoppng often to smash down the ingredients as they combine.
  • Turn up speed and blend thoroughly.
  • Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto.
  • This lasts for a month if stored in an airtight container.

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