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.
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Nsikak Paul
[email protected]I'm so glad I found this zhug recipe.
anamul king
[email protected]This zhug is the perfect addition to any meal.
Obo3 Ekwivwi
[email protected]I love the spicy kick of this zhug.
saifullah noman
[email protected]This zhug is so versatile. I've used it on everything from chicken to fish to vegetables.
Golda Ackun
[email protected]I've never had zhug before, but this recipe was easy to follow and the results were incredible.
Odama Sunday
[email protected]This zhug is amazing! I love the way it brightens up my dishes.
Bilal Muhammad haji
[email protected]I'm so glad I tried this zhug recipe. It's delicious!
Yuni Tamang
[email protected]This zhug is the perfect addition to any meal.
Musenze Pro
[email protected]I love the spicy, garlicky flavor of this zhug.
Elijah Heflin
[email protected]This zhug is a great way to add some flavor to your meals. I highly recommend it.
Rasel Chowdhury
[email protected]I'm so glad I found this zhug recipe. It's the best I've ever had.
Nnadozie Opara
[email protected]This zhug is so good! I love the way it brightens up my dishes.
Evil Farm1
[email protected]I've made this zhug several times and it's always a hit. It's the perfect addition to any meal.
Omorodion golden Angel Princess
[email protected]This zhug is delicious! I love the combination of flavors.
Awais khan Loan
[email protected]I love the spicy kick of this zhug. It's the perfect way to add some heat to your favorite dishes.
Victor Mingo
[email protected]This zhug is so easy to make and it's so versatile. I've used it on everything from chicken to fish to vegetables.
Ousman Tuahir
[email protected]I was looking for a zhug recipe that was authentic, and this one definitely fit the bill. The flavor is amazing!
Niua Hill
[email protected]This zhug is a great way to add some flavor to your dishes. I love using it on grilled meats and vegetables.
Furqan Furqan
[email protected]I've never had zhug before, but this recipe was easy to follow and the results were incredible. The flavor is so unique and complex.
Natalie Fontaine
[email protected]This zhug is amazing! I love the spicy, garlicky flavor. I used it to marinate chicken and it was so delicious.