Red Zhoug Recipes

ZHOUG! (SPICY CILANTRO SAUCE)

Zhoug! (Spicy Cilantro Sauce) image

Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that's very easy to make. Recipe yields 1 1/4 cup.

Provided by Cookie and Kate

Time 10m

Number Of Ingredients 8

Ingredients

4 medium cloves garlic, roughly chopped
2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
4 medium jalapeños, seeds removed but reserved
1 teaspoon fine sea salt
1 teaspoon ground cardamom
3/4 teaspoon ground cumin
1/2 teaspoon red pepper flakes, more to taste
3/4 cup extra-virgin olive oil

Steps:

Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
Adjust to taste-for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce's flavor transforms with time, so if it's too spicy or you just don't love it right off the bat, let it chill in the fridge and try it again in an hour.

Nutrition Facts : ServingSize 2 tablespoons, Calories 150 calories, Sugar 0.3 g, Sodium 226.9 mg, Fat 16.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 1.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg

RED ZHOUG

Red Zhoug image

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

Ingredients

1 cup grapeseed oil
2 large red bell peppers, stemmed and seeded, cut into 8 pieces
8 Fresno chiles (see headnote) stemmed and seeded, cut in half
1 tablespoon plus 1 teaspoon ground paprika
1 teaspoon ground turmeric
1⁄4 teaspoon ground cloves
1 teaspoon ground green cardamom pods, with the husks
1⁄2 teaspoon ground cumin
2 teaspoons kosher salt
3 garlic cloves, grated with a Microplane
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons packed cilantro leaves, chopped

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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