ZHUG (YEMENITE HOT SAUCE WITH CILANTRO AND PARSLEY) RECIPE
Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
Provided by J. Kenji López-Alt
Categories Condiments and Sauces
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 130 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, Sodium 162 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 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
ZCHUG - YEMENITE HOT SALSA
This is a hot salsa that the Yemenite Jews eat with everything. My neighbor always makes tons of it to distribute to all her married children each week (I sometimes wish I were one of them).
Provided by Mirj2338
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Puree garlic and chiles in food processor, add water if needed.
- Add cilantro, then salt, pepper to taste and cumin.
- Remove mixture and set aside.
- Puree tomatoes in processor then combine the two mixtures.
Nutrition Facts : Calories 76.8, Fat 1, SaturatedFat 0.1, Sodium 308.8, Carbohydrate 16.1, Fiber 3.7, Sugar 6.7, Protein 3.6
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.
More about "zhug homemade yemeni salsa food"
YEMENITE GREEN HOT SAUCE (ZHUG) RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (14)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
- Remove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium-high heat, swirling often, until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
- Place chiles and garlic on a cutting board and sprinkle with a large pinch of salt and smash into a paste with the side of a chef’s knife. (Or use that mortar and pestle here too.)
- Transfer chile paste to a small bowl and work in spice mixture, parsley, cilantro, and oil; season with salt. Let sit 10 minutes for flavors to marry. Stir in lemon juice.
- Do Ahead: Sauce (without lemon juice) can be made 1 day ahead. Cover and chill. Let come to room temperature before stirring in lemon juice.
ZHUG (YEMENITE SPICED GREEN SAUCE) | THE FRAYED APRON
From thefrayedapron.com
5/5 (5)Category Side DishCuisine Middle Eastern, YemenTotal Time 10 mins
- Combine the whole coriander, cumin, and cardamom seeds in a small dry skillet. Warm over medium heat for 4 minutes to toast the spices. Do not burn them, just heat until fragrant.
- Grind the toasted spices in a mortar and pestle or spice grinder. Add the serrano peppers, garlic, and spices to a food processor fitted with a metal blade.
- Pulse to combine. Add herbs, cloves, lemon zest and juice, salt, pepper, and olive oil. Puree until smooth.
ZHUG (YEMENITE GREEN HOT SAUCE) - RECIPE - CHILI PEPPER …
From chilipeppermadness.com
5/5 (11)Total Time 10 minsCategory Salsa, Side DishCalories 103 per serving
- Grind the peppercorns, cumin seeds, coriander seeds and cardamom seeds in a mortar and pestal into a coarse powder. Alternatively, you can start with powdered versions of these ingredients. Add them to a food processor along with the salt.
- Add the remaining ingredients except for the olive oil to the food processor and pulse until the ingredients are chunky but combined. Do not overprocess or you’ll lose the desireable texture.
- Drizzle in the olive oil and pulse/process until the oil is emulsified and the remaining sauce is thick and chunky.
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