Best 5 Zhug Recipes
Zhug, a vibrant and aromatic condiment originating from Yemen, has gained popularity worldwide for its distinct flavors and versatility. Made with fresh herbs, green chilies, spices, and olive oil, zhug boasts a complex taste profile that blends heat, freshness, and a touch of tanginess. With its vibrant green color, zhug adds a pop of color and zest to any dish. Whether you're looking for a fiery kick to spice up your meals or a flavorful addition to your favorite dips and spreads, zhug delivers an unforgettable culinary experience.
This comprehensive guide offers a collection of zhug recipes, each tailored to suit different preferences and dietary needs. From the classic Yemeni zhug, bursting with the flavors of cilantro and green chilies, to variations like the spicy harissa zhug, the refreshing mint zhug, and the unique roasted eggplant zhug, this article provides a diverse selection of recipes to satisfy every palate. Whether you're seeking a fiery condiment for your grilled meats, a zesty addition to your sandwiches and wraps, or a flavorful dip for your vegetable platters, these zhug recipes have got you covered. Dive into the world of zhug and discover the vibrant flavors and versatility of this extraordinary condiment.
ZHUG
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
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
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
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
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
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 (HOMEMADE YEMENI SALSA)
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
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
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
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
Tips:
- Use fresh herbs for the best flavor. Parsley, cilantro, and mint are all essential ingredients in zhug.
- If you can't find fresh serrano peppers, you can use jalapeños instead. Just be sure to remove the seeds before using, as they can be quite spicy.
- Add more or less garlic depending on your taste. If you like a garlicky sauce, add more cloves. If you prefer a milder sauce, use fewer cloves.
- Adjust the amount of olive oil to achieve the desired consistency. For a thinner sauce, add more oil. For a thicker sauce, use less oil.
- Store zhug in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Zhug is a versatile condiment that can be used in a variety of dishes. It's great as a dipping sauce for vegetables, chicken, or fish. It can also be used as a marinade or as a flavoring agent in soups and stews. If you're looking for a new and exciting way to add flavor to your meals, give zhug a try. You won't be disappointed!
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