OUR VERSION OF ZHOUG
ZHOUG is a Middle Eastern spicy cilantro-based condiment and our latest addition to our collection of sauces. There are many ways to spell it, to say it and as many different ways to make it. But they all share a fiery, fresh, herby flavour. It originates in Yemen thought to be brought to Israel in the 1950s. Zhoug can be used in endless ways, much like pesto,romesco and chimichurri. Think chicken, of course, and beef and pork, too. Then there's fish and seafood, eggs for breakfast, lunch or dinner; veggies of all kinds and with a little extra olive oil and white balsamic it makes a fantastic salad dressing. Indulge yourself by making your own ZHOUG in less than 15 minutes!
MAKES: 1 cup
4 cloves of garlic, peeled
2 cups (2 bunches) fresh cilantro leaves (skinny stems are okay, too)
4 medium jalapeno peppers, seeds removed for less heat, or with seeds for more
1 tsp Kosher salt
1 tsp ground cardamom
3/4 tsp ground cumin
1 tbsp Blood Orange olive oil
3/4 cup extra virgin olive oil
Place garlic in food processor and dice until it's in tiny pieces. Then add the cilantro, peppers, salt, cardamom, cumin and turmeric. Process until blended but not too fine. While running, slowly add olive oil(s) and blend, scraping sides as necessary. We like a slightly chunkier Zhoug but you can process until smooth if you wish. Add more salt if required. Set aside for an hour or two to allow the mixture to mellow. You can keep it in your fridge for up to a week.