Zhug Recipes

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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



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

ZHOUG (SPICY HERB SAUCE)



Zhoug (Spicy Herb Sauce) image

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

2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
2 cloves peeled garlic
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar

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



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

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.

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  • 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.
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  • 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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HOW TO MAKE SCHUG (SKUG, ZHUG, ZHOUG) SAUCE | ALEXANDRA'S ...
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  • In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.
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  • Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth—you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.
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15 WAYS TO USE ZHOUG | BELAZU INGREDIENT COMPANY

From belazu.com
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2018-03-27  · Tori's Stories. I have a huge cookbook library with lots of Middle Eastern cookbooks (several are vintage/out of print), and many of them contain recipes for schug– sometimes spelled skhug, zhug …
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  • 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.
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ZHUG (YEMENITE HOT SAUCE) RECIPE | THE NOSHER
2021-02-01  · Zhug (also known as zhoug or schug) is spicy, but it’s also fresh and bright. Serve with anything and everything, from meat and fish to sandwiches, stews, and more. Store in a sealed jar in the refrigerator for up to 1 month.
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HOME - ZHUG
2021-08-28  · zhug no.10 tequila blanco, st. germain, lime, orange blossom water — 13. zhug no.11 gin, chili-strawberry aperol, lemon, aquafaba — 13. zhug sangria— 12. wine; by the glass white. acinum prosecco extra dry, italy — 10/40. kir-yianni akakies sparkling rose´, greece — 13/52. pierre jean sauvignon blanc, france 2019 — 10/40. foncalieu chardonnay, pays d’oc, france 2019 — 11/44 ...
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ZHUG RECIPE - FOOD52
2017-07-23  · Zhug (also spelled skhug, schug or s’hug) is a popular condiment found in Yemenite Jewish cuisine. I discovered zhug while having breakfast at my local Israeli breakfast spot in Brooklyn and immediately became addicted. Think of this sauce as a fresh, fiery middle eastern pesto; perfect dolloped into soups, slathered in a sandwich, or my favorite-- on eggs.
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ZHUG RECIPE | MYRECIPES
Recipes; Zhug; Zhug. Rating: Unrated. Be the first to rate & review! Originally from Yemen and now one of the "national sauces" of Israel, zhug (pronounced "schoog") is great with grains, falafel, or grilled fish or meat. By Robby Melvin. Recipe by Cooking Light July 2017 ...
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