Zhug I

Discover the Bold Flavors of Yemeni Cuisine with Zhug I Recipe

Region / culture: Yemen | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 10

Introduction

Zhug is a spicy Middle Eastern condiment that originated in Yemen. It is typically made with hot peppers, garlic, coriander, and various spices. This flavorful sauce can be used as a marinade, a dip, or a topping for grilled meats, vegetables, or sandwiches.

History

Zhug has been a staple in Yemeni cuisine for centuries. It is believed to have originated in the city of Aden, where it was traditionally made with a mortar and pestle. Over time, the recipe has evolved to include different variations of ingredients and spices, depending on regional preferences.

Ingredients

1 lb (454 g) serrano peppers
5 heads of garlic, peeled
1 bunch of coriander, washed
1 tsp dried red pepper flakes
0.5 tsp cumin powder
salt to taste
olive oil to cover

How to prepare

Place the Serrano chilies (or any other hot chile of your choice), garlic, and coriander in a food processor and finely chop them.
Add the hot pepper, cumin, and salt to the mixture and pulse a few times to combine them.
Transfer the mixture to a clean glass jar and cover it with a small amount of olive oil.
Refrigerate the jar.

Variations

Add lemon juice for a tangy flavor.
Use different types of hot peppers for varying levels of heat.
Add mint or parsley for a fresh twist.

Cooking Tips & Tricks

Be sure to wear gloves when handling hot peppers to avoid irritation.

- Adjust the amount of hot peppers to suit your spice tolerance.

- Store zhug in a glass jar in the refrigerator for up to two weeks.

Serving Suggestions

Serve zhug as a condiment for grilled meats, roasted vegetables, or falafel. It can also be used as a marinade for chicken or fish.

Cooking Techniques

Use a food processor to finely chop the ingredients for a smooth consistency.

Ingredient Substitutions

If serrano peppers are not available, you can use jalapenos or Thai chilies as a substitute.

Make Ahead Tips

Zhug can be made ahead of time and stored in the refrigerator for up to two weeks.

Presentation Ideas

Serve zhug in a small bowl with a drizzle of olive oil and a sprinkle of red pepper flakes for a decorative touch.

Pairing Recommendations

Zhug pairs well with grilled meats, roasted vegetables, hummus, or pita bread.

Storage and Reheating Instructions

Store zhug in a glass jar in the refrigerator for up to two weeks. Allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 50 per serving

Carbohydrates

Carbohydrates: 3g per serving

Fats

Total Fat: 5g per serving

Proteins

Protein: 1g per serving

Vitamins and minerals

Zhug is a good source of Vitamin C and Vitamin A.

Alergens

Allergens: None

Summary

Zhug is a low-calorie condiment that is high in Vitamin C and A. It is a good source of healthy fats and can be a flavorful addition to a variety of dishes.

Summary

Zhug is a versatile and flavorful condiment that adds a spicy kick to a variety of dishes. With its simple ingredients and easy preparation, it is a must-have in any kitchen for those who enjoy bold flavors.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Zhug. It was many years ago, during a trip to Israel, that I first tasted this spicy and flavorful condiment. I remember being blown away by the unique combination of ingredients and the burst of flavors that exploded in my mouth with each bite.

I knew I had to learn how to make Zhug for myself, so I set out on a mission to find the perfect recipe. I asked the locals for their recommendations and scoured the markets for the best ingredients. After much trial and error, I finally stumbled upon a little old lady who claimed to have the best Zhug recipe in all of Israel.

She invited me into her home and showed me how to make Zhug from scratch. The key ingredients were fresh cilantro, spicy chili peppers, garlic, cumin, and coriander. She explained to me the importance of using the freshest ingredients and how to balance the flavors to achieve the perfect blend of spicy, tangy, and savory.

I watched in awe as she chopped, blended, and mixed the ingredients together, all the while sharing stories of her childhood and the origins of the recipe. She told me that Zhug was a traditional Yemeni condiment that had been passed down through generations in her family.

As I tasted the finished product, I was transported back to that first moment in Israel when I fell in love with Zhug. The flavors were just as bold and vibrant as I remembered, and I knew that I had finally found the perfect recipe.

Since that day, Zhug has become a staple in my kitchen. I make it for family gatherings, dinner parties, and even just for myself on a quiet evening at home. Each time I prepare it, I am reminded of that kind old lady in Israel who shared her recipe with me and the joy that food can bring to our lives.

Over the years, I have made a few tweaks to the original recipe, adding a squeeze of lemon juice here, a pinch of salt there. I have also shared the recipe with friends and family, spreading the love and appreciation for this unique condiment.

As I sit here now, reflecting on the journey that led me to discover Zhug, I am filled with gratitude for the experiences and memories that food has brought into my life. It is amazing how a simple recipe can connect us to different cultures, traditions, and people from around the world.

So the next time you find yourself feeling curious about a new recipe or ingredient, I urge you to dive in headfirst and explore the possibilities. You never know what delicious surprises may be waiting for you just around the corner. And who knows, you may just discover your own version of Zhug along the way.