Zhoug Food
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.
ZHOUG
From Culinary school. This sauce is a great condiment to put on you falafel, but works equally well with other foods, too. It's spicy, but you can moderate the heat by using less chiles, or removing the seeds.
Provided by IngridH
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add parsley, cilantro, garlic, chiles, shallot and olive oil to a bowl.
- Toast cumin, coriander and peppercorns in dry sauté pan until fragrant but not smoking.
- Cool then add to spice grinder and turn into a powder.
- Add powder, salt and cardamom to sauce.
- Stir in enough olive oil to make a thick chunky green salsa.
- Add the mixture to the food processor and pulse until the mixture is mixed well and coarse in texture.
- Taste, and reseason as needed.
Nutrition Facts : Calories 201, Fat 14.1, SaturatedFat 1.9, Sodium 20.4, Carbohydrate 18.5, Fiber 2.6, Sugar 5.1, Protein 3.8
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.
ZHOUG CHICKEN THIGHS
Zhoug is a spicy, Middle Eastern cilantro sauce that is often used as a condiment or dip. I decided to use it as a way to perk up plain chicken! If you purchase prepared zhoug, this recipe has only 4 ingredients. Yes, it's spicy, but one bite just leads to another!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with olive oil.
- Measure 1/2 cup of prepared zhoug and spread over the bottom of the oiled baking dish. Place chicken thighs, cut side down, on top of the zhoug. Sprinkle fire-roasted bell peppers over chicken thighs. Using a spoon, drop remaining zhoug sauce in between the bell pepper pieces, covering as much of the chicken thighs as possible.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 401.9 calories, Carbohydrate 6.7 g, Cholesterol 94.2 mg, Fat 29.6 g, Fiber 0.4 g, Protein 26.1 g, SaturatedFat 5.4 g, Sodium 490.6 mg, Sugar 1.6 g
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
This is a very tasty yemenite hot sauce recipe which comes from Joan Nathan. It is a great condiment with real heat and flavour. It can be used in spreads, salad dressings, soups, marinades. You name it. Enjoy!
Provided by Miraklegirl
Categories Chutneys
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Finely chop peppers, garlic and coriander in food processor.
- Mix in hot pepper, cumin and salt.
- Place in a glass jar and cover with olive oil.
Nutrition Facts : Calories 301.2, Fat 1.9, SaturatedFat 0.3, Sodium 53.1, Carbohydrate 65.6, Fiber 11.9, Sugar 11, Protein 13.8
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Step 1 In a blender, combine all of the ingredients and blend until smooth. Season the zhoug with salt and black pepper and serve. Make …
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ZHOUG SAUCE - FOOD FIDELITY
Combine the coriander, cardamom, and cumin seeds in a small pan over medium high heat. Toast until fragrant (roughly 2 minutes) then remove from the heat and cool. When cool grind in spice grinder then set aside. Combine parsley, spices, chiles, onion, cilantro, garlic, lemon juice and olive oil in a blender or food processor.
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HOW TO MAKE ZHOUG - BETTINA’S KITCHEN
For the Zhoug: 2 tbsp fresh coriander/cilantro. 2 tbsp fresh parsley. 1 clove garlic. 1 chili pepper. 1 tbsp cumin seeds. 1 tbsp coriander seeds (or …
From bettinaskitchen.com
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A LIGHTER, SPICIER SPIN ON THE SUMMERTIME POTATO SALAD
A lighter, spicier spin on the summertime potato salad Inspired by zhoug, a dressing of green chiles and spices flavors new potatoes, cucumbers and snap peas in this potato salad. (Shelby Moore /...
From latimes.com
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ZHOUG | BETTER HOMES & GARDENS
In a blender or food processor combine first eight ingredients (through coriander). Cover and blend or process until finely chopped, stopping to scrape sides as necessary. With blender or processor running, slowly add oil in a steady stream until combined. Add 2 Tbsp. of the pumpkin seeds. Cover and blend or process until nearly smooth.
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ZHOUG | TRADITIONAL SAUCE FROM YEMEN - TASTEATLAS
Zhoug is a traditional Middle Eastern sauce and condiment that's believed to originate from Yemen, but it's also very popular in Israel. The sauce is usually made from green or red hot peppers, garlic, coriander, cumin, cardamom, salt, and various spices. There are many versions of the sauce, so people often add other ingredients into it, such ...
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ZHOUG SAUCE (SPICY CILANTRO SAUCE) | BOWLS ARE THE NEW PLATES
Also known as zhug or skhug, this spicy Middle Eastern condiment, originally from Yemen, is made with cilantro, garlic & peppers. It's packed with flavor and easy to make at home in just 5 minutes! Course Sauce. Cuisine Middle Eastern. Prep Time 5 minutes.
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MINT ZHOUG - DAVID LEBOVITZ MINT ZHOUG RECIPE
Zhoug (or zhug) is a Yemeni sauce, traditionally made from parsley and/or cilantro. But these are untraditional times. It goes by different names in different countries and I’ve had some that were really hot and spicy, and others that were more focused on the herbs.
From davidlebovitz.com
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FLAVORFUL ZHOUG SAUCE! (MIDDLE EASTERN CILANTRO SAUCE)
Spoon Zhoug into tacos, wraps , shawarma pitas or grilled eggplant wraps. Lather it in sandwiches and falafels, or spoon it over roasted veggies, tofu, eggs, chicken, fish or use it as a marinade for grilled meats. Swirl it into soups for a bright burst of flavor. Swirl it into hummus , or labneh. Spoon it over Avocado toast, or eggs.
From feastingathome.com
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ZHOUG - COOKING CIRCLE
Zhoug is a flavourful, fragrant Middle Eastern green chilli sauce that adds that extra oomph to any dish. Perfect served with salads, hummus, potatoes, vegetables, and more! Utensils required Ninja 3-in-1 Food Processor with Auto-IQ BN800 Recipe tags Food processor side dishes Ingredients 50g fresh coriander 30g fresh parsley 4 green chillies
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ZHOUG SAUCE | RECIPE | KITCHEN STORIES
2 cups cilantro. 4 jalapeños. 1 tsp salt. 1 tsp ground cardamom. ¾ tsp ground cumin. ½ tsp chili flakes. food processor. Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
From kitchenstories.com
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ZHOUG: SPICY CILANTRO PESTO | THE MEDITERRANEAN DISH
Zhoug is a fragrant paste of hot green chillis (I used jalapenos), lots of fresh cilantro, parsley, garlic and warm Middle Eastern spices. It is similar to chermoula, only zhoug is very cilantro forward and has a big spicy kick. It's also somewhat similar to my vegan green goddess dressing, minus the creamy tahini!
From themediterraneandish.com
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HOMEMADE ZHOUG RECIPE - SIMPLYRECIPES.COM
Drizzle a little bit of olive oil on top to lightly cover it, about 1 tablespoon. Tightly cover it with plastic wrap or a lid. Let it rest for a minimum of 1 hour on your kitchen counter for the flavors to meld. Anything longer than an hour, pop it into the …
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SPRING-INSPIRED ZHOUG-ROASTED ZUCCHINI – MY ROI LIST
Heat oven to 375. Slice zucchini lengthwise, then score with a sharp knife, careful not to cut all the way through. Drizzle with a good amount of olive oil, then season with salt, pepper, zhoug, and a scattering of fresh oregano. Set on a baking pan and cook for 40-60 minutes, until the zucchini is tender and golden (this will depend slightly ...
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Instructions. Place the garlic, cilantro, parsley, jalapenos, salt, coriander, cumin, cardamom, and red pepper flakes in a food processor and process until finely minced. With the motor running, add the oil in a thin stream. Serve immediately or cover and refrigerate.
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Zhoug is a popular Middle Eastern condiment that’s very easy to make. Recipe yields 1 ¼ cup. Scale Ingredients 4 medium cloves garlic, roughly chopped 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok) 4 medium jalapeños, seeds removed but reserved 1 teaspoon fine sea salt 1 teaspoon ground cardamom
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HOW TO MAKE ZHOUG, ISRAEL’S FAVORITE SPICY CHILE PASTE
Instructions. Combine the herbs, garlic, peppers, salt and cumin in a food processor and pulse to combine. Pour the oil and vinegar over the other ingredients and pulse until the mixture resembles a coarse paste. Transfer to a clean jar and cover. Refrigerate until needed.
From westoftheloop.com
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Zhoug, a vibrant green cilantro based sauce from Yemen, is both fresh and fiery. It's layered with flavor, from earthy cumin, to aromatic coriander, to bright orange zest. Put a dollop on eggs, spread a bit on a sandwich, or use it as a dip, and enjoy the zingy and aromatic flavors of the Middle East! Jump to Recipe
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ZHOUG SAUCE (AKA SCHUG SAUCE) - A SPICY MIDDLE EASTERN CILANTRO …
Food Processor Or Mortar And Pestle . If you want to make a quick and smooth Zhoug sauce, a food processor will do the trick. But sometimes, it's just so satisfying to use a mortar and pestle to feel and smell how it all comes together. Regardless of which "grinder" you’re using, taste, taste, taste. If you're worried about the heat, add the ...
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Instructions Checklist. Step 1. 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. Advertisement.
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From sandravalvassori.com
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WHOLE ROASTED CAULIFLOWER WITH ZHOUG RECIPE | SOMERSET FOODIE
2 spring onions, finely sliced (optional) 1. Bring a large pot of salted water to the boil and blanch the whole cauliflower for around 7 minutes. Sticking a sharp knife into the cauliflower should still give you some resistance. 2. Drain the cauliflower and leave it to cool and dry, this will take around 20 minutes. 3.
From somersetfoodie.com
From somersetfoodie.com
ZHOUG SAUCE RECIPE - I HEART VEGETABLES
Zhoug Ingredients. Cilantro – You do not need to remove all the stems, just remove the larger stems at the bottom. Parsley – You can use flat leaf parsley or curly parsley. Jalapeños – I recommend tasting the jalapeños to test how spicy they are. You may want to add more or less depending on the spiciness.
From iheartvegetables.com
From iheartvegetables.com
ZHOUG SAUCE - SPICY HERB CONDIMENT - HOLISTIC CHEF ACADEMY
Bringing the zhoug together is easiest in a food processor or blender. If you use a food processor or blender, try to use a light hand. You want a thick, slightly chunky paste, like pesto, rather than a perfectly smooth and runny sauce. To make in the blender add the garlic, chili, herbs, toasted spices, olive oil and lemon juice. Pulse in the ...
From holisticchefacademy.com
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COOKING THE KIEVS. Preheat the oven to 180Cº. Place a frying pan over a medium heat and fill with ground-nut oil until you have a depth of about 5mm of oil in the pan. Once the oil is hot, carefully lay the chicken into the pan and cook for 2 minutes on each side until completely golden and crisp.
From ourmodernkitchen.com
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HOW TO MAKE ZHOUG | MYRECIPES
With the food processor’s motor running, slowly stream in ⅓ cup of good olive oil. Puree the mixture until smooth. Add 2 tablespoons of water and pulse a few times. Like fresh pesto, zhoug should be eaten within a day or so, but if you find yourself with a surplus of herbs and a desire to blend, you can make a larger batch of the condiment ...
From myrecipes.com
From myrecipes.com
ZHOUG — CO-OP
75g coriander, leaves and stalks, chopped. 25g pack flat leaf parsley, chopped. 1 clove garlic, chopped. 1 green chilli, deseeded and roughly chopped. 1/2 tsp sugar. 1 tsp ground cumin. Juice of 1/2 lemon. 75ml Co-op olive oil.
From coop.co.uk
From coop.co.uk
ZHUG, YEMENI GREEN HOT SAUCE (WITH EVERYDAY INGREDIENTS)
Zhug (variantly spelled as zhoug, zhoog, skhug and schug), is a hot chilli sauce or chilli paste from Yemen. To me, Zhug is the Middle Eastern pesto. After all, the word zhoug means “ground”, much like pesto comes from the word pestare, meaning “to …
From linsfood.com
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CREAMY ZHOUG SAUCE - MIDDLE EASTERN SPICY CILANTRO SAUCE
Instructions. Mince garlic cloves and seed and chop jalapeño. Add lemon juice, extra virgin olive oil, crushed red pepper, salt, garlic, jalapeño, and cilantro to a large wide mouth jar. Blend the ingredients with an immersion blender until it is an even mixture. Add yogurt to the jar and stir in with a spatula or spoon.
From madaboutfood.co
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SAUTéED COD FILLETS WITH SPICY CILANTRO SAUCE (ZHOUG)
To make the zhoug, in a food processor, combine the cilantro, garlic, chilies, coriander, cumin, cardamom, and ½ teaspoon each salt and pepper. Process until roughly chopped, about 20 seconds. Add ¼ cup of the oil and process until smooth, about another 30 seconds. Transfer ¼ cup of the zhoug to a small bowl; set aside for serving.
From 177milkstreet.com
From 177milkstreet.com
PAN-SEARED STEAK WITH ZHOUG - CHRISTOPHER KIMBALL’S MILK STREET
Pan-Seared Steak with Zhoug. Zhoug is a Middle Eastern condiment made with herbs, fresh green chilies, lemon and spices. Its spiciness and bright, fresh, grassy flavors perfectly counter the richness of steak. We use a food processor to minimize the knifework for making zhoug, but if you prefer you can mince the herbs, garlic and chili by hand ...
From 177milkstreet.com
From 177milkstreet.com
DAJAJ BIL ZHOUG (YEMENI CHICKEN WITH ZHOUG) - WOODLAND FOODS
Directions. Melt butter in large skillet or wok over medium-high heat. Add onions and garlic, and sauté until golden brown. Reduce heat, add black pepper, Zhoug, cumin, turmeric and salt, and toss to combine. Add chicken to pan and cook, stirring often, until chicken is cooked through and beginning to brown. Remove from heat and stir in currants.
From woodlandfoods.com
From woodlandfoods.com
WHAT IS ZHOUG? – RECETTE MAGAZINE - SUVIE
Zhoug is spicy, fresh, and bright tasting. The combination of raw garlic, cilantro, and hot chili peppers is bracingly hot, making it the perfect complement to rich and creamy dishes such as sabich, falafel, or shakshuka. Additional spices such as cumin, caraway, cardamom, and coriander lend the zhoug a more nuanced, earthy flavor.
From blog.suvie.com
From blog.suvie.com
SCHUG / ZHOUG SAUCE + VIDEO | SILK ROAD RECIPES
¼ teaspoon ground clove ¼ teaspoon sugar ¼ teaspoon salt 2 tablespoon olive oil 2 tablespoon water Instructions Place garlic and chiles in bowl of a food processor and pulse or process until finely chopped. Add remaining ingredients and pulse several times to create a coarse, thick paste. Keep it slightly chunky in texture, do not over mix.
From silkroadrecipes.com
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AUTHENTIC ZHOUG (SPICY CILANTRO SAUCE)- AMIRA'S PANTRY
Zhoug, or as we pronounce it in the Arab world "Sahawiq", is a 3-minute fresh Middle Eastern spicy cilantro sauce that is very popular in the gulf area of the middle east. Very popular to serve along mandi dishes. Zhoug is a spicy kind of chutney that has so many uses.
From amiraspantry.com
From amiraspantry.com
ZHOUG RECIPE : SBS FOOD
In a food processor, place the coriander (or parsley), garlic, chilli, cardamom, olive oil, salt and pepper and process until it forms a spreadable paste. Store in the fridge. Note: • Wonderful served with Nava's flaky malawach bread. Recipe and image from It’s Always About the Food by the Monday Morning Cooking Club (Harper Collins, hb, $49.99).
From sbs.com.au
From sbs.com.au
HOW TO MAKE A MILD, HOMEMADE ZHOUG, AND THE MYRIAD THINGS …
Method. Dry fry the seeds of the cardamom pods, and the other two seeds for three or four minutes. Put them into a pestle and mortar together with the salt and the peppercorns. Add the garlic, and pound again. Add the chillies, and pound again. Chop the parsley and the coriander – you can include some of the stems.
From saucydressings.com
From saucydressings.com
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