Best Zhug Recipes

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ZHUG



Zhug image

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

1 ounce flat-leaf parsley, stems removed
1 ounce fresh cilantro, stems removed
2 cloves garlic
¼ lemon, juiced and zested
3 green bird's eye chile peppers, stems removed
¼ teaspoon ground cumin
¼ teaspoon ground coriander
salt and pepper to taste
2 ice cubes
¼ cup extra-virgin olive oil, or as needed

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



Zhug image

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

10 garlic cloves, peeled and smashed
4 to 8 jalapeños, seeded and sliced
2 teaspoons fresh lemon juice, more to taste
2 packed cups roughly chopped cilantro leaves and stems
1 teaspoon ground cumin
1/2 teaspoon ground cardamom or coriander
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

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.

ZHUG



Zhug image

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

2 teaspoons whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon cardamom seeds, extracted from about 10 cardamom pods
6 garlic cloves, smashed
4 serrano chiles, cut into very thin coins
1 to 3 teaspoons kosher salt, to taste
3 tightly packed cups roughly chopped cilantro leaves and stems
1 1/2 tightly packed cups roughly chopped parsley leaves
1/2 cup extra-virgin olive oil

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.

ZHUG CHICKEN



Zhug Chicken image

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

¾ cup zhug sauce, divided
1 boneless chicken breast
2 chicken legs, bone-in and skin-on
2 bone-in chicken thighs with skin
2 whole artichokes
½ lemon, juiced
½ cup pitted Kalamata olives, drained
½ cup marinated sun-dried tomatoes, drained

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

POMEGRANATE-BRAISED BRISKET WITH SWEET-AND-SPICY ZHUG



Pomegranate-Braised Brisket with Sweet-and-Spicy Zhug image

Try this rich pomegranate-braised brisket for Rosh Hashanah to honor a sweet and prosperous New Year. Pomegranate is a prevalent ingredient in Israel, where my family is from, and here the juice and seeds bring flavor and color to this version of the holiday classic. I've also added fresh apples and dried cherries to bring more sweetness to the autumn celebration. It's topped with a drizzle of zhug, a spicy Yemenite condiment made from chiles and herbs that here gets a sweet hit of pomegranate syrup.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 19

1 piece (4 to 5 pounds) brisket, preferably the flat portion (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 Golden Delicious or Honeycrisp apples, cut into 1-inch chunks
2 medium sweet onions, cut into 1-inch chunks
4 cloves garlic, peeled
1 dried bay leaf
3 cups pomegranate juice
1 cup dried cherries
1/4 cup pomegranate seeds
3 medium jalapeño or serrano peppers, stemmed (remove the seeds for less heat)
2 cups packed cilantro leaves and tender stems
2 cups packed fresh parsley leaves
1/4 cup olive oil
2 tablespoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cloves garlic, peeled
Kosher salt

Steps:

  • For the brisket: Season the brisket generously on both sides with salt and pepper and let it come to room temperature, 25 to 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in an 11-by-15-inch flame-proof roasting pan over medium-high heat until shimmering, swirling to coat the pan. Add the brisket, fat-side down, and sear until browned and some fat is rendered, 3 to 4 minutes. Flip and sear on the other side for about 4 minutes longer. Remove the brisket from the pan, add the apples and onions and cook, stirring occasionally and scraping the browned bits from the bottom of the pan, until the apples are slightly browned and the onions just begin to soften, about 4 minutes.
  • Turn off the heat. Add the garlic and bay leaf to the pan and toss to combine. Clear a spot in the center and return the brisket fat-side up to the pan. Add the pomegranate juice; it will reach about three-quarters up the sides of the brisket. Cover the pan with a layer of parchment and then cover tightly with aluminum foil (see Cook's Note). Bake for 90 minutes.
  • Remove the pan from the oven. Carefully peel back the foil and parchment at the far end of the pan (not the side closest to you) to avoid being scalded by steam escaping from the pan. Flip the brisket over, fat-side down, and sprinkle the dried cherries evenly around the brisket. Cover tightly again and braise until the brisket is very tender but holds together when sliced, about 90 minutes more.
  • Carefully remove the brisket and let it rest on a cutting board. Transfer as much of the fruits and vegetables from the pan to a large bowl with a slotted spoon. Strain the braising liquid into a large saucepan and bring to a rapid boil. Cook, stirring occasionally, until reduced by one-third, about 10 minutes. You should have about 3 cups. Pour it into a large glass measuring cup and let sit until the fat rises to the surface.
  • Meanwhile, for the sweet-and-spicy zhug: Place the chile peppers in a food processor followed by the cilantro, parsley, olive oil, pomegranate molasses, cumin, coriander, garlic and 1 teaspoon salt. Pulse until combined, 4 to 5 times, then scrape down the sides with a rubber spatula and process until smooth and fully combined, about 2 minutes. The sauce should be the consistency of pesto. Taste and add more salt if needed. Makes about 1 and 1/2 cups.
  • Slice the brisket across the grain and shingle it onto a serving platter, tucking the apples, onions and dried cherries around the meat. Skim off and discard the fat from the braising liquid and pour about 1 1/2 cups over the brisket. Sprinkle all over with the pomegranate seeds. Serve the zhug and remaining braising liquid alongside.

ZHUG (HOMEMADE YEMENI SALSA)



Zhug (Homemade Yemeni Salsa) image

Delicious, salsa-like condiment, best eaten with parboiled white rice or basmati rice. If eating with rice, take only a spoonful and put it in the corner of the rice. Enjoy.

Provided by cocoreo

Categories     Side Dish     Sauces and Condiments Recipes

Time 25m

Yield 12

Number Of Ingredients 7

2 tomatoes, sliced 1/4-inch thick
2 bunches fresh mint, stemmed
4 jalapeno peppers, stemmed and halved lengthwise
1 small bunch fresh cilantro
2 sprigs fresh oregano, stemmed
2 cloves garlic, peeled
1 habanero pepper, stemmed

Steps:

  • Combine tomatoes, mint, jalapeno peppers, cilantro, oregano, garlic, and habanero pepper in a blender. Pulse in brief intervals, stirring with a spoon to ensure even blending, until salsa is smooth.

Nutrition Facts : Calories 10 calories, Carbohydrate 1.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2.6 mg, Sugar 0.7 g

ZHUG / SPICY GARLIC SPREAD



Zhug / Spicy Garlic Spread image

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

1 teaspoon black pepper
1 teaspoon caraway seed
4 cardamom pods
4 strong dried hot peppers (soaked in water 1 hour)
1 whole bulb of garlic (peel)
1 bunch coriander leaves (remove stems)
salt

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

YEMENITE ZHUG (YEMENITE HOT SAUCE)



YEMENITE ZHUG (YEMENITE HOT SAUCE) image

Categories     Condiment/Spread     Sauce     Pepper     Side     No-Cook     Passover     Vegetarian     Quick & Easy     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Kosher     Vegan     Raw

Yield 2 cups

Number Of Ingredients 7

1 pound serrano peppers
5 whole heads garlic, peeled
1 bunch cilantro, well rinsed
1 teaspoon dried hot red pepper flakes or to taste
1/2 teaspoon cumin
salt to taste
olive oil to cover

Steps:

  • Place the peppers, garlic, and coriander in the bowl of a food processor and finely chop. Add the hot pepper, cumin, and salt, and mix well. Place in a 2-cup glass jar and cover with olive oil. Use a teaspoon of this whenever you need a hot sauce.

ZHUG



Zhug image

Number Of Ingredients 9

1/4 teaspoon coriander seed, whole
1/2 teaspoon whole cumin seeds
1/4 teaspoon freshly ground black pepper
3 green cardamom pods
4 cloves garlic, roughly chopped
5 Thai bird chilies, or red fresnos
1 teaspoon kosher salt
2 cups fresh parsley and cilantro (about 2 loosely packed cups of mixed herbs)
1/2 cup EVOO

Steps:

  • Combine coriander seed, cumin, black pepper, and cardamom seeds in a mortar and pestle and grind into a powder.
  • Add garlic, chilies, 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
  • 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.

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