Recipe For Zhoug Sauce

Easy Zhoug Sauce Recipe (Yemeni spicy herb sauce)

WebSep 7, 2023 · First place the spices (carraway seeds, ground cardamom (or the seeds inside the cardamom pods if using whole pods), and salt and black peppercorns) into a blender …

Rating: 5/5(1)

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Zhoug Sauce (OilFree Version) My Quiet Kitchen

WebJul 5, 2022 · Process until broken down into a sticky crumb texture. Add cilantro, red pepper, cumin, cardamom, ¾ tsp salt, and juice, and …

1. Prepare the jalapenos: this is where you decide the level of heat! Remove seeds to reduce the overall heat, or include seeds for extra spicy zhoug. You can also reserve some of the seeds then add them after blending if you decide you want it spicier. If removing seeds, do that first, then slice jalapenos.*I used 2 large jalapenos with seeds removed from one.
2. Combine jalapenos, garlic, and walnuts in the bowl of a food processor. Process until broken down into a sticky crumb texture. Add cilantro, red pepper, cumin, cardamom, 3/4 tsp salt, and juice, and process until everything is incorporated and finely chopped.
3. With the food processor running, drizzle in water 1 tablespoon at a time until desired consistancy is reached. Keep in mind, if you altered the amount of nuts/seeds this will affect the amount of water needed. *For a thick pesto consistency I used 1 1/4 cups walnut halves and 1/4 cup water.Taste and adjust salt/spice as desired. Transfer to a storage container and refrigerate until ready to use.

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How to Make Schug (Skug, Zhug, Zhoug) Sauce

WebJun 16, 2020 · Here’s the play-by-play: Gather your ingredients. Toast whole cumin and coriander seeds: Grind the spices in a mortar and pestle: …

1. In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.
2. Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth—you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.

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