Szug Pesto From Yemen Recipes

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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

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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