Zhoug Recipe (Zhug)
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(50)
Ingredients
1 serving
- 1-3 whole jalapenos, sliced ( start with one, if unsure)
- 2 fat garlic cloves
- 1 bunch cilantro, small stems ok (about 1 cup packed tightly)
- ½ teaspoon ground cardamon (or whole seeds, please see notes)
- 1 teaspoon cumin- ground or whole seeds
- 1 teaspoon caraway seeds- optional but good!
- 1/2 teaspoon peppercorns – optional
- ½ teaspoon kosher salt, more to taste
- 1/3 cup olive oil, more to desired consistency
- 2 tablespoon fresh lemon juice
- ½ teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)
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Preparation
Step 1
Toast any whole seeds in a dry skillet
Step 2
over med-low heat until fragrant. Note: If using cardamom pods- crush the pods and remove the seeds- just toast the seeds. (Video is not accurate here.) Let cool slightly.
Step 3
Place the toasted spices and all the remaining ingredients (except the oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice and pulse into a coarse paste. For a looser version, add a bit more oil.
Step 4
Taste for salt and heat, adding more if necessary.
Step 5
Add chili flakes if you like.
Step 6
Store in a sealed jar in the fridge for up to one week.
Step 7
Save recipe for the next time?
