I received compensation from Alka-Seltzer® to write this post. All opinions are entirely my own. #MyFoodMoment #CollectiveBias
As Middle Eastern food becomes more and more popular in the States, home cooks are learning that there is so much more to this cuisine than hummus and tabbouleh. Adventurous eaters are filling their pantries with spice mixes like za’atar and baharat and versatile sauces such as tahini and pomegranate molasses to bring authentic Middle Eastern flavors to their kitchens.
One thing we are learning as Americans embrace Middle Eastern food is that this cuisine can be spicy. Have you tried harissa, the Tunisian tomato and pepper sauce that Israelis seem to put on everything? It’s hot! But harissa is nothing next to zhoug, the eye-watering, green-herb-and-chile paste that is Yemenite Jews’ gift to the state of Israel. When you ask Israelis about zhoug the adjective that always seems to come up is addictive. Once you start spooning zhoug onto bread — a common Israeli appetizer — you will never want to stop.
Zhoug is shockingly easy to make and brings so much flavor to everything it touches without adding a lot of fat or calories. You only need a handful of ingredients: fresh herbs, garlic, hot green chiles, oil and vinegar. For the chiles, I was inspired by one of my favorite cookbooks, Soframiz, to use Hungarian wax peppers because they are large and have a medium-spicy level of heat. Blend these ingredients in the food processor until they form a chunky, fiery paste. That’s it!
For those who love to turn up the heat, like me, you can add zhoug to anything. Try it on scrambled eggs, with grilled meats and chicken, or mix some with Greek yogurt for an easy but vibrant dip for vegetables. And obviously, zhoug is a natural accompaniment to MIddle Eastern fare from falafel to schwarma.
The only downside to my zhoug addiction is that occasionally, after indulging in a late-night snack of zhoug and pita, the spiciness of the peppers and the acid from the vinegar give me heartburn and I have trouble falling asleep. Some might say that I should stop eating spicy foods like zhoug, but that can’t be the answer, can it?
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So, if you are into Middle Eastern food right now, like the rest of America, don’t be afraid to try zhoug, the spicy green condiment that Israelis put on just about everything. Once you try it, you will want to add zhoug to everything you make this summer.
Ingredients
- 2 cups cilantro leaves, lightly packed
- 1 cup flat-leaf parsley, lightly packed
- 3-4 cloves garlic
- 2 Hungarian wax peppers, seeded and roughly chopped
- 1 jalapeno pepper, seeded and roughly chopped
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/4 cup extra virgin olive oil
- 1 TB red wine vinegar
Instructions
- Combine the herbs, garlic, peppers, salt and cumin in a food processor and pulse to combine.
- Pour the oil and vinegar over the other ingredients and pulse until the mixture resembles a coarse paste.
- Transfer to a clean jar and cover.
- Refrigerate until needed.
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
