ZHOUG: SPICY CILANTRO PESTO RECIPE
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
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
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
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!
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
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
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
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)
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
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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