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.
LITTLE IRISH HOG
A local butcher has a rendition of this. I am doing my best, using my own tastebuds to replicate this delicious piece of meat! Stuffed with corned beef and swiss,and sauerkraut, the cheese is ooey gooey, the smell while frying is mouth watering. I can't figure out all the seasonings, and have added caraway to mine, as the one I ate did not have it, I thought it was fitting for this. Here goes.
Provided by Grammabobbie
Categories Pork
Time 1h
Yield 2 meat rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound out the pork cutlets to 1/2 inch thickness.
- You can use smaller pieces of meat, and divide the ingredients accordingly.
- Mix seasonings together. Season both sides with the seasoning, just to coat lightly.
- Lay half of the corned beef on each piece of pork, to within 1/2 inch of edge.
- Spread the sauerkraut, on top of the corned beef.
- Place the cheese slices on top of this, then start rolling the meat toward the opposite end. (Like you would with cinnamon rolls).
- Secure with butcher string, in two or three places, tuck ends in if you wish.
- I use a heavy cast iron skillet, heated, with a drizzle of olive oil in the bottom.
- Cook over medium-low heat, on all four sides, rotating every 5 minutes.
- More oil may be added if necessary.
- Put a lid on and cook an additional 10 minutes.
- When all browned, and you can see the cheese start to ooze out the end, plate and let rest a few minutes before cutting away string.
- I appreciate your comments on this one!
- I may be off on the amount of filling for each one.
- ** these may be grilled also, but finish the cooking with the meat rolls placed on aluminum foil, or the goodies will run out!
- Freezes well, from the raw stage. Un-thaw before cooking.
Nutrition Facts : Calories 1207.3, Fat 66.5, SaturatedFat 24.7, Cholesterol 463.1, Sodium 2435.3, Carbohydrate 5.9, Fiber 1.3, Sugar 1.4, Protein 138.2
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