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
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 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
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.
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
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
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.
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.
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5/5 (42)Calories 26 per servingCategory Condiment
- Place all ingredients ( except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.
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- Roasted Vegetables. Ingredients: 1 sweet potato, 2 carrots, 2 red onions, 1 – 2 tbsp Early Harvest Olive Oil, 1 courgette, 2 bell peppers, 1 tbsp Zhoug. Preheat an oven to 180C and line a large baking tray with foil.
- Frittata. Ingredients: 200g new potatoes, 100g asparagus, 2 tbsp Early Harvest Olive Oil, 1 large onion, 8 eggs, 2 tbsp Zhoug, a handful of fresh coriander, 100g goats cheese.
- Yoghurt Dip. Ingredients: 1/2 cup full fat yoghurt, 2 tbsp Zhoug, (optional) a handful of fresh parsley, mint or coriander. Mix 1/2 cup of full fat yoghurt with 2 tbsp of Zhoug.
- Vinaigrette. Ingredients: 60ml Early Harvest Olive Oil, 2 tsp Zhoug, 1 tbsp lemon juice. Combine the ingredients in a jar and shake well to combine. Works great over salad, stirred through grains, or as a marinade for meat or fish.
- Fish. Ingredients: 2 fillets of white fish (sea bass, hake etc), 1 – 2 tbsp Early Harvest Olive Oil, lemon juice, salt & pepper to taste, 1 – 2 tbsp Zhoug, a handful of chopped parsley.
- Cauliflower. Ingredients: 1 head of cauliflower, 1 – 2 tbsp Early Harvest Olive Oil, salt & pepper to taste, 1 – 2 tbsp Zhoug, fresh coriander. Preheat the oven to to 180C.
- Hummus. Ingredients: 200g Chickpeas, 60ml Tahini, 2 garlic cloves, 2tbsp Early Harvest Olive Oil, 2tbsp lemon juice, a pinch of salt, 2tbsp Zhoug. Place all the ingredients into a blender and blend until smooth.
- Chicken Thighs. 4tbsp Zhoug, 5tbsp yogurt, 1tbsp lemon juice, 5tbsp orange juice, ¼tsp salt, 500g cubed lamb or chicken, Metal or wooden skewer. Combine the Zhoug, yoghurt, lemon and orange juices and the salt in a bowl.
- Grilled Kebab Skewers. Ingredients: 2 bell peppers, 2 courgettes, 1 red onion, 250g diced lamb, 1 – 2 tbsp Zhoug, 1 tbsp Early Harvest Olive Oil. Soak your skewers in water if using wooden skewers.
- Veggie Burger. Ingredients: 2 sweet potatoes, 400g tin of black beans, 2 spring onions, 1 red chilli, 65g flour, salt & pepper to taste, 3 tbsp Zhoug, 4 burger buns, 2 large tomatoes, 1 red onion, vegetable oil for frying.
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