Best 3 Zhoug Recipes
Zhug, a spicy and flavorful condiment originating from Yemen, holds a prominent place in Middle Eastern cuisine. This vibrant green sauce, typically made with fresh cilantro, green chili peppers, garlic, cumin, and coriander, adds a zesty kick to various dishes, including grilled meats, roasted vegetables, and stews. Its versatility extends beyond its traditional use as a condiment, as it can also serve as a marinade, salad dressing, or dip. While zhug finds its roots in Yemen, it has gained popularity worldwide, inspiring several variations that cater to diverse palates. This article presents a collection of zhug recipes, each offering a unique take on this beloved sauce. From the classic Yemeni zhug to variations that incorporate ingredients like mint, parsley, and serrano peppers, these recipes provide a range of flavors to suit different preferences.
Here are our top 3 tried and tested recipes!
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
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.
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
Tips:
- Choose fresh ingredients: The fresher the ingredients, the better the flavor of your zhoug will be. Use fresh cilantro, parsley, and green onions.
- Use a variety of peppers: You can use any type of peppers you like, but a combination of serrano and jalapeño peppers is a good starting point. If you want a milder zhoug, remove the seeds from the peppers before chopping them.
- Roast the spices: Roasting the spices will bring out their flavor and make them more fragrant. You can roast the cumin, coriander, and cardamom seeds in a pan over medium heat until they are fragrant and slightly browned.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of your zhoug. Use a high-quality extra virgin olive oil.
- Let the zhoug sit for a while before using it: This will allow the flavors to meld and develop. You can let the zhoug sit for a few hours or even overnight.
Conclusion:
Zhoug is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to two weeks. So next time you are looking for a way to add some excitement to your meals, try making a batch of zhoug. You won't be disappointed!
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