SCHUG
Recipe for fiery, herby green Yemenite sauce with cilantro, parsley, jalapeños, garlic, spices and salt. Adds a spicy kick to all kinds of foods. This recipe makes roughly 2 cups of schug.
Provided by Tori Avey
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Carefully stem and seed the jalapeño peppers. Wear gloves for this if possible; the peppers will leave a layer of capsaicin on your skin for 24-48 hours that can really make you miserable (your skin will feel burny and if you touch your eyes, they will burn badly). Best to wear gloves and avoid this misery! Discard the seeds and white pith, unless you REALLY love spicy flavors... then, reserve a few. I doubt you'll need them though.
- Remove the seeds from the cardamon pods and discard the green pods. If you don't have pods, substitute a heaping 1/4 tsp cardamom powder.
- Add the parsley to your food processor and roughly chop, then add the cilantro and roughly chop. Make sure it's rough, you don't want an herb puree here... bits, pieces and stems are fine at this point.
- Place the jalapeños, garlic, salt, cardamom seeds (or powder), caraway seeds, cumin, pepper and olive oil into the food processor.
- Pulse the mixture, scraping the sides periodically, until the whole thing begins to resemble a pesto-like consistency-- not super smooth, a little texture is good.Taste the mixture. Careful, it's hot! Add more salt to taste if needed (salt really makes the spicy flavors pop). If you want it hotter, you can blend in some additional jalapeño seeds. But seriously, it's plenty hot without the seeds. Add more olive oil for taste and texture, if desired.
- Keep it in a sealed jar or tupperware in the refrigerator for 4-5 days. Check by smelling to ensure freshness. I don't recommend keeping longer than a week. Schug does freeze and defrost well; I often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.
Nutrition Facts : Calories 151 kcal, Carbohydrate 10 g, Protein 2 g, Fat 12 g, SaturatedFat 1 g, Sodium 966 mg, Fiber 3 g, ServingSize 1 serving
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
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 CILANTRO PESTO RECIPE
Zhoug is a lesser known Mediterranean sauce, but a must-try! Think spicy, fragrant, cilantro pesto...kinda.
Provided by The Mediterranean Dish
Categories Sauce/Dip
Time 10m
Number Of Ingredients 10
Steps:
- In the bowl of a food processor fitted with a blade, add the jalapeno, garlic and salt. Coarsely chop.
- Now add cilantro, parsley and spices. Run processor until a finer thick paste forms.
- Transfer the cilantro paste to a bowl. Add the olive oil and lemon juice. Stir to combine. Enjoy!
Nutrition Facts : Calories 91 calories, Sugar 2.1 g, Sodium 307 mg, Fat 8.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.6 g, Protein 1.2 g, Cholesterol 0.4 mg
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
ZHUG
Both deeply herby and searingly spicy, this Yemenite condiment is popular all over the Middle East, where it's dabbed on just about everything: falafels, shawarma, grilled meats and vegetables. You can adjust the heat to suit your tolerance: Use fewer jalapeños for something more moderate, or the full amount if you like your sauces to pack a punch. This recipe leans into the earthy, bright flavor of cilantro, but using half parsley and half cilantro is equally popular if you want to vary it.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield About 2 cups
Number Of Ingredients 9
Steps:
- Place garlic, jalapeño and lemon juice in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container with a spatula when necessary.
- Add cilantro, cumin, cardamom or coriander, and pepper, and purée until smooth. With the motor running, gradually drizzle in the olive oil to form a homogeneous paste. Pulse in salt. Taste, and add more salt and lemon juice if needed.
- Use immediately or refrigerate in an airtight container for up to 1 week. Use as a sauce for grilled or roasted meat or seafood, especially full-flavored fish like mackerel, tuna and salmon; spoon it over egg dishes like shakshuka and scrambled eggs; stir it into soups and stews; spread it on sandwiches, especially those filled with falafel, roasted vegetables, or mozzarella and tomato; swirl it into thick yogurt or hummus for a dip.
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.
ZHUG CHICKEN
Chicken is marinated in zhug, a spicy green sauce, then baked in the oven with olives, artichokes, and sun-dried tomatoes for a flavorful dinner or Sunday lunch. Serve with couscous or rice.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h35m
Yield 4
Number Of Ingredients 8
Steps:
- Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
- Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
- Bake, uncovered, 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 504.8 calories, Carbohydrate 17.4 g, Cholesterol 119.5 mg, Fat 32.3 g, Fiber 5 g, Protein 38.5 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 0.6 g
ZHUG, YEMENI GREEN HOT SAUCE
Click here for Zhug recipe, a Yemeni Green Hot Sauce. It's fresh, it's delicious and only takes 8 minutes, using everyday ingredients!
Provided by Azlin Bloor
Categories Sauces
Time 8m
Number Of Ingredients 14
Steps:
- Heat a small frying pan on medium heat and dry fry the cumin for 2-3 minutes until aromatic.
- Place in a spice mill or coffee mill and ground to a powder.
- Now let's make the sauce. Place the garlic, salt and chillies in a chopper and chop until coarse.
- Chop the coriander leaves next. If your chopper isn't big enough, do this in 2 batches, then mix everything up in a bowl.
- Mix in the cumin.
- Add the olive oil, lemon juice and water and mix (either still in the chopper or with a spoon in a bowl).
- Place in a container, top with more olive oil and it should keep in the fridge for a couple of weeks.
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 224 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPICY OLIVE SPREAD
This came from having two or three of each kind of gourmet olive left. I ended up with a few almond stuffed, garlic stuffed and jalapeno stuffed after a party and decided to go for it.
Provided by riffraff
Categories Spreads
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine cream cheese, mayonnaise, black pepper and Tabasco in food processor or by hand.
- When smooth add remaining ingredients.
- Pulse if using processor.
- DO NOT OVERPROCESS!
- The olives and pecans should still be identifiable.
- Refrigerate till ready to use.
Nutrition Facts : Calories 571.9, Fat 55.1, SaturatedFat 18.6, Cholesterol 87.1, Sodium 547.5, Carbohydrate 16.1, Fiber 2.1, Sugar 4, Protein 7.6
ZHUG / SPICY GARLIC SPREAD
I found this on line yet to try! A Spicy Yemenite condiment,(Pronounced Zzzz-Hoog, One Syllable) good for soups, stews, or spread on toast when your MIL comes to visit. Also very nice stirred into chicken soup when you have a bad sinus cold. This version is from Claudia Roden's New Book of Middle Eastern Food (Penguin, 1985).
Provided by Rita1652
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Grind and blend all ingredients into a paste.
- Keeps for quite a while in a tightly closed jar with a layer of oil spread over the top.
Nutrition Facts : Calories 8.7, Fat 0.1, Sodium 5.4, Carbohydrate 1.7, Fiber 0.5, Sugar 0.2, Protein 0.5
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