Zhug (Yemenite Hot Sauce)
This vibrant Zhug, a fiery green hot sauce from Yemen, delivers an aromatic and pungent kick with fresh herbs, green chilies, garlic, and warm spices. Perfect for drizzling over falafel, shawarma, or eggs, it adds an irresistible burst of Middle Eastern flavor to any dish.
Een origineel recept van Forkin
- Totale tijd
- 45 min
- Porties
- 8
- Moeilijkheid
- Makkelijk
- Per portie
- 56 kcal
Mise-en-place
Ingrediënten
- 100 ggreen chili, stemmed and roughly chopped
- 1 kopjecilantro, roughly chopped
- 0,5 kopjeparsley, roughly chopped
- 4 teentjegarlic, peeled
- 1 tlcumin seed, toasted
- 0,5 tlcoriander seed, toasted
- 2 stcardamom pod, seeds removed and crushed(optioneel)
- 0,25 tlblack pepper, freshly ground
- 0,5 tlsalt
- 3 elolive oil
- 1 ellemon juice, freshly squeezed
- 2 elwater(optioneel)
Keukengerei
Food processor · Small dry pan · Chef's knife · Cutting board · Airtight glass jar · Rubber spatula
De bereidingswijze
Stap voor stap
- 1
Measure out all ingredients and prepare them for processing: roughly chop the green chilies, cilantro, and parsley; peel the garlic cloves; and remove seeds from cardamom pods if using whole pods.
Ongeveer 5 min
Tip van de kok: Wear gloves when handling green chilies to prevent skin irritation, and avoid touching your eyes.
- 2
Lightly toast the cumin seeds and coriander seeds in a small, dry pan over medium heat for 1-2 minutes, until fragrant. Allow them to cool slightly.
Ongeveer 3 min
Tip van de kok: Toasting spices enhances their essential oils, deepening their flavor. Watch them carefully to prevent burning.
- 3
Combine the prepared green chilies, cilantro, parsley, garlic cloves, toasted cumin seeds, toasted coriander seeds, cardamom seeds (if using), black pepper, and salt in the bowl of a food processor.
Tip van de kok: For a milder zhug, remove the seeds and membranes from some or all of the green chilies before adding them to the food processor.
- 4
Pulse the mixture in short bursts until it forms a coarse, textured paste.
Ongeveer 1 min
Tip van de kok: Avoid over-processing at this stage; you want some texture before adding liquids.
- 5
Add the olive oil and fresh lemon juice to the food processor.
Tip van de kok: Freshly squeezed lemon juice provides the best brightness and acidity to balance the heat.
- 6
Continue to pulse and blend the mixture until the zhug reaches your desired consistency, from a slightly chunky sauce to a smoother puree. Add water, one tablespoon at a time, if a thinner consistency is preferred.
Ongeveer 3 min
Tip van de kok: Blend in short bursts and scrape down the sides of the bowl as needed to ensure even processing. Taste and adjust seasoning if necessary.
- 7
Carefully transfer the finished zhug to a clean, airtight glass jar or container.
Tip van de kok: A rubber spatula works well to scrape all the zhug from the food processor bowl.
- 8
Seal the container and refrigerate the zhug for at least 30 minutes to allow the flavors to meld and deepen.
Ongeveer 30 min
Tip van de kok: The flavors will intensify and harmonize beautifully after resting, making the zhug even more delicious.
Per portie
Voedingswaarden
- Calorieën
- 55,8kcal
- Eiwit
- 0,5g
- Koolhydraten
- 2,3g
- Vet
- 5,2g
- Vezels
- 0,5g
- Suiker
- 0,9g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Zhug is incredibly versatile! Serve it alongside grilled meats, falafel, hummus, or shakshuka. It also makes a fantastic addition to sandwiches, wraps, or as a spicy kick to scrambled eggs. For an extra layer of flavor, consider adding a pinch of ground cloves or a tiny bit of fresh ginger to the mix.
Store the zhug in a clean, airtight glass jar in the refrigerator. Ensure the surface is covered with a thin layer of olive oil to prevent oxidation and maintain freshness.
Zhug is typically served cold or at room temperature. No reheating is required.