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.
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Malik Hamza
[email protected]This recipe is a great way to use up leftover tomatoes.
Hussen Ahmed
[email protected]I love the versatility of this recipe. I've used it as a marinade for chicken, a dipping sauce for vegetables, and even as a salad dressing.
Mahammahi mahi
[email protected]This recipe was a bit time-consuming, but it was worth it in the end. The Red Zhoug was delicious.
Sarfraz Ahmad
[email protected]I'm not sure what I did wrong, but my Red Zhoug turned out really watery. It didn't have the thick, creamy consistency that the recipe promised.
Quinton does Stuff
[email protected]I found this recipe to be a bit bland. It needed more flavor.
MANISH LIMBU
[email protected]This dish was a bit too spicy for my taste, but I can see how it would be a hit with people who enjoy spicy food.
SK ARIF AHMED
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! The heat was just right, and the flavors were amazing.
hanaa sarofem
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. My family and friends love it.
Christy Ang
[email protected]The Red Zhoug was delicious! It had the perfect balance of heat and flavor. I will definitely be making this again.
SK Obaydul
[email protected]I love how easy this recipe was to follow. Even though I'm not a very experienced cook, I was able to make this dish without any trouble.
Rajendra Thakur
[email protected]This recipe was an absolute hit at my last dinner party! The flavors were bold and vibrant, and the heat was just right. My guests couldn't stop raving about it.