| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Yemeni |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ground beef |
| 3 |
tb |
Flour |
| 1 |
tb |
Oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
tb |
Zhoug* |
| 3 |
tb |
Oil |
| 1 |
c |
Finely chopped onions |
| 1 |
c |
Sliced mushrooms |
| 1 |
c |
Chopped parsley |
| 3 |
|
Eggs |
|
sm |
Green chili peppers |
| 1 |
c |
Chopped parsley |
| 1 |
c |
Chopped fresh coriander |
| 1 1/2 |
tb |
Fresh minced garlic |
| 1 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground cumin |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
ZHOUG
from The Yemenite Cookbook by Zion Levi and Hani Agabria
Combine ground beef with flour, 1 tbsp oil, salt, pepper and zhoug. Form
the meat mixture into a 10-inch loaf. Make a well the entire length of the
loaf.
Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and
parsley until the onions are golden. Place the mixture in the well of the
loaf. Lightly beat the eggs and pour over the vegetables.
Preheat oven to 350 degrees.
Pat the sides of the loaf together to close up the well, and wrap in
aluminum foil. Bake for 30 minutes. The loaf may be served either hot or
cold.
*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, it is a tradition. Yemenites believe
that daily consumption of zhoug wards off disease and strengthens the
heart. It can be an addition to salad, and a sauce for various kinds of
meat, fish and poultry dishes.
Zhoug: In a blender, puree enough chili peppers to measure 1 cup. Puree
parsley and coriander together and blend well with the chili peppers. Add
garlic, seasonings and olive oil. Again, blend well. Put the zhoug in a jar
and keep it in the refrigerator. It will remain fresh for many months.
Posted to JEWISH-FOOD digest V97 #001
From: MemVovShin@aol.com
Date: Thu, 2 Jan 1997 20:42:14 -0500
A Message from our Provider:
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