Zhoug Recipe - Cooking Index
Zhoug Recipe - Cooking Index
| 1 | Green chili peppers (small) | |
| 1 cup | 146g / 5.1oz | Chopped parsley - - about 1/2 bunch |
| Including stems | ||
| 1 cup | 16g / 0.6oz | Chopped fresh cilantro - - including stems |
| 1 1/2 tablespoons | 22ml | Garlic - minced (abt 12 large cloves) |
| 1 teaspoon | 5ml | Salt and pepper |
| 1 teaspoon | 5ml | Ground cumin |
| 2 tablespoons | 30ml | Olive oil |
In blender, puree enough chili peppers to measure one cup when done. Puree parsley and cilantro together; blend well w/the pureed chili peppers. Add garlic, seasonings and olive oil. Again blend well.
Store zhoug, refrigerated. Will remain fresh for many months.
Yield: 1 1/2 cups.
The authors write: "Spicy zhoug is a source of pride among the Yemenite population. Made with the sharpest of chili peppers, it is eaten with classically oriental Jewish meals.
"More than just a condiment, zhoug is a tradition. Yemenites believe that daily consumption of zhoug wards off disease and strengthens the heart. Zhoug can be an addition to salads and a sauce for various kinds of meat, fish, and poultry dishes." Caution: While quite hot, this stuff is addictive! It's excellent slathered on Saltines and accompanied by a cold brewski. I've seen people go through entire containers of zhoug, which was nicknamed "Truth or Dare" here to separate the wheat from the chaff as far as heat lovers go.
From The Yemenite Cookbook by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg 8. ISBN 0-8050-0394-0. Tried 02/25/91.
Source:
John Willingham
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