Zhoug is something that has grown on me over the years. Once I finally tried a good Zhoug recipe, I realized I had been missing out. This sauce goes great on Israeli Kabobs, Za'atar Grilled Chicken, falafels or even a simple grilled or roasted fish. The flavor is fresh from all of the herbs and you can control how much heat you want based on how many serrano chiles you add.
Recipe from Jake Cohen's Jew-Ish
Makes about 2 cups
2 cups packed parsley, leaves and tender stems (about 1 bunch)
2 cups packed cilantro, leaves and tender stems (about 1 bunch)
2 teaspoons finely grates lemon zest
3 tablespoons fresh squeezed lemon juice
4-8 serrano chiles, stemmed
4 garlic cloves, smashed and peeled
2 teaspoons kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1 cup mild oil, such as vegetable, canola or grapeseed
In a food processor, add the parsley, cilantro, lemon zest and juice, chiles, garlic, salt, coriander and cumin. Pulse to chop. With your food processor running, slowly pour in the oil until a semi-smooth sauce has formed. Use immediately or store in your fridge in an airtight container for up to 2 weeks.
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