| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Yemeni |
Sauces, Seasonings |
1 |
Batch |
INGREDIENTS
|
|
Small green chili peppers |
|
|
;(I used abt. 30 jalapenos) |
| 1 |
c |
Chopped parsley about 1/2 bunch including stems |
| 1 |
c |
Chopped fresh cilantro including stems |
| 1 1/2 |
tb |
Garlic; minced (abt. 12 large cloves) |
| 1 |
ts |
Each salt and pepper |
| 1 |
ts |
Ground cumin |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
In blender, puree enough chili peppers to measure one cup when done. Puree
parsley & cilantro together; blend well w/the pureed chili peppers. Add
garlic, seasonings & olive oil. Again blend well.
Store zhoug, refrigerated. Will remain fresh for many months.
Yield: 1 1/2 cups.
The authors write: "Spicy zhoug is a source of pride among the Yemenite
population. Made with the sharpest of chili peppers, it is eaten with
classically oriental Jewish meals.
"More than just a condiment, zhoug is a tradition. Yemenites believe that
daily consumption of zhoug wards off disease and strengthens the heart.
Zhoug can be an addition to salads and a sauce for various kinds of meat,
fish, and poultry dishes."
Caution: While quite hot, this stuff is addictive! It's excellent
slathered on Saltines and accompanied by a cold brewski. I've seen people
go through entire containers of zhoug, which was nicknamed "Truth or Dare"
here to separate the wheat from the chaff as far as heat lovers go.
From The Yemenite Cookbook by Zion Levi and Hani Agabria. New York: Seaver
Books, 1988. Pg 8. ISBN 0-8050-0394-0. Posted by Cathy Harned. Tried
02/25/91.
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