Zhug Recipes

ZHUG

Steps:

• Wash and dry the parsley and cilantro.
• Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
• Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

ZHUG (YEMENITE HOT SAUCE WITH CILANTRO AND PARSLEY) RECIPE

Steps:

• Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chiles, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chiles or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.

ZHUG

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.