Green Schug Food

HOW TO MAKE SCHUG (SKUG, ZHUG, ZHOUG) SAUCE

Steps:

• In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.
• Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth-you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.

AUTHENTIC ZHOUG SAUCE RECIPE (ZHUG)

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.

CRISPY CARROT HARISSA DUMPLINGS WITH GREEN SCHUG PESTO

Steps:

• Schug Pesto: Pulse almonds and garlic in food processor until finely chopped. Add parsley, cilantro, jalapeño peppers, oil, lemon juice, cardamom, cumin, salt, and pepper. Process until herbs are finely chopped and mixture is smooth. Transfer to serving bowl; set aside.
• Dumplings: Mix dip, ricotta, green onion, cilantro, salt, and pepper. Dust rimmed baking sheet lightly with cornstarch; set aside.
• Place one wonton wrapper on work surface. Lightly brush two neighbouring sides of the wrapper with egg wash. Place 1 1/2 tsp (7 mL) ricotta mixture in centre of wrapper. Fold wrapper diagonally, bringing egg wash sides over to dry sides to form a triangle. Gently press out air between wrapper around mound of filling. Holding wonton triangle with centre point towards you, brush top of left point with egg wash. Firmly press bottom of right point on top of left point. Place dumpling on prepared baking sheet; cover with kitchen towel to prevent drying.
• Repeat with remaining filling and wrappers, forming dumplings six at a time to speed assembly. Meanwhile, pour vegetable oil into large saucepan to a depth of 1 inch (2.5 cm). Heat over medium-high heat to 350°F (180°C) on deep-fry thermometer. Fry dumplings seven at a time, turning frequently, 1 to 2 minutes per batch or until golden. Transfer with a slotted spoon to paper towel-lined rimmed baking sheet to drain.
• Transfer to serving platter and serve with schug.