ZHUG
This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It's also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 2.1 g, Fat 5.7 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 19.7 mg, Sugar 0.7 g
ZHOUG SAUCE
This green hot sauce originating in Yemen gets its heat from jalapeños. If you like it spicy, leave the seeds and ribs on your peppers. For a milder version, take them out. Serve this quick hot sauce with hot-off-the-grill meats, fish and vegetables to add a bright pop of flavor to dinner all summer long.
Provided by Carolyn Malcoun
Categories Quick & Easy Vegan Dinner Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Combine cilantro, parsley, lemon juice, jalapeños, garlic, coriander, cumin and salt in a food processor. Process until finely chopped. With the motor running, slowly add oil; process until well combined.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 1.7 g, Fat 7.2 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 151.2 mg, Sugar 0.4 g
AUTHENTIC ZHOUG SAUCE RECIPE (ZHUG)
Zhoug Recipe - a flavorful Middle Eastern Green Chili Sauce that gives meals a burst of flavor. Simple easy recipe that can be made in 5 minutes flat! This version is simple and easy without compromising flavor. Lather it over grilling meats, spoon it into falafels and wraps, liven up soups and stews or my favorite...make Zhoug Yogurt by stirring it into yogurt for a flavorful sauce.
Provided by Sylvia Fountaine
Categories Condiment
Time 15m
Number Of Ingredients 11
Steps:
- over med-low heat until fragrant. Note: If using cardamom pods- crush the pods and remove the seeds- just toast the seeds. (Video is not accurate here.) Let cool slightly.
- Place the toasted spices and all the remaining ingredients (except the oil) in a food processor and pulse until it's uniformly chopped. Add oil and lemon juice and pulse into a coarse paste. For a looser version, add a bit more oil.
- Taste for salt and heat, adding more if necessary.
- Add chili flakes if you like.
- Store in a sealed jar in the fridge for up to one week.
Nutrition Facts : ServingSize 1 tablespoon, Calories 26 calories, Sugar 0.2 g, Sodium 29.6 mg, Fat 2.8 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 0.3 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg
ZHOUG
Steps:
- In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalapeños, garlic and a few turns of pepper and blend until the mixture is the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed.
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.
ZHOUG (SPICY HERB SAUCE)
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must with Shakshuka, and you'll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.
Provided by Ana Sortun
Categories Sauce Chile Pepper Cilantro Garlic Coriander Cumin
Yield Makes 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.
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.
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- Place the garlic and jalapeño in a small food processor and process until they are in small pieces. Add the cilantro and pulse until mixture is fairly smooth but still has a bit of texture.
- Taste and add more salt if needed, or more chili seeds, or crushed red pepper to make it spicier. Stir in a little more olive oil if the mixture is too thick.
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