Zhoug (pronounced zoo-g) is a recipe that makes me thankful for taste buds. Similar to pesto, zhoug is a middle-eastern sauce made with cilantro, olive oil, and large amounts of lovely, zingy seasonings. It's a fabulous addition dolloped in soups or on any dish you want to brighten up. We’ve had it in the red lentil soup I posted in October. We’ve also had it in a delicious bulgar and mixed mushroom dish I’ll post in a couple of weeks. I'm also thankful that zhoug is easy to whirl up in a food processor or blender. Now I'm imagining it on roasted Brussels sprouts for Thanksgiving!
Zhoug
(adapted from The World in a
Skillet by Christopher Kimball)
Ingredients
4 cups lightly packed fresh cilantro
leaves and tender stems, roughly chopped
2 medium garlic cloves
2 serrano chilies, stemmed,
halved, seeded
2 tablespoons water
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
½ teaspoon each of Kosher Salt and ground black pepper
¼ cup olive oil
Directions
So easy! In a blender or food processor, combine the cilantro,
garlic, chilies, coriander, cumin, cardamom, salt, pepper,
and water. Process until roughly chopped, about 20 seconds. Add the olive oil and process until smooth, another 30 seconds or so. Transfer to a
small bowl with a spoon for dolloping to your heart’s delight.
Zhoug on red lentil soup. Yum! |
Readers: What’s your favorite sauce or condiment for waking up your food? I’ll send three commenters copies of Quartzing Trouble, the latest book in the Museum of Mysteries series from Annie's Fiction for which my alter-ego, Margaret Welch, writes.
As Reed Museum of Art and
Archaeology head curator Scarlett McCormick is preparing for her latest
exhibit, a curious package addressed to Quartz Sutton—someone she doesn’t know—arrives
at the museum. Her head of security voices concerns about the contents,
prompting Scarlett to hand over the cryptic box to the police.
Soon, Scarlett is clued in about
Quartz’s identity. The mystery man is an unexpected guest of Hal and Greta
Baron, docents at the museum. Quartz intrigues everyone who gets caught up in
his tall tales of missing black pearls, sunken ships, and hidden mines.
The Boston
Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of
the award-winning, national bestselling Haunted Yarn Shop Mysteries and the
Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s
Fiction. Her short stories have appeared in Alfred Hitchcock Mystery
Magazine and she’s a winner of the Sherwood Anderson Award for Short
Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter or Instagram.
Have you read
this far? Thank you! Here’s a bit of book news: I’m
starting a new series for Kensington Cozies! I’m excited, and I’ll give you more
information about it in the spring, but here’s a clue—Ocracoke Island. And, as a
reward for reading all the way to the bottom of this post, if you mention
Ocracoke Island in a comment, you’ll have another chance to win a copy of Quartzing
Trouble.
Molly, Ocracoke! Congratulations. My sister just moved from there--it's such a quirky place. Let me know if you need a local point of view. Sauce sounds yummy as I love cilantro!
ReplyDeleteThat would be fabulous, Lucy! We love Ocracoke and have been there many times, but never for very long, and you can't beat a local point of view.
DeleteCONGRATULATIONS on your new book series Molly! I love your Highland bookshop Mysteries! Ocracoke Island? In my 73 years I never heard about these islands, so I just Googled and learned quite a bit of interesting information about where, when and what. I thank you for helping me learn something new very early today (Pacific Time). Thank you for the recipe for Zhoug. We will definitely try it, because we eat a lot of lentil soups based on recipes from our family in Bulgaria, but we have run out of their dry spices...it will be fun to try your sauce! THANK YOU, THANK YOU, THANK YOU! Luis at ole dot travel
ReplyDeleteZhoug sounds very interesting and yummy. Thank you for the recipe.
ReplyDeleteHubby likes things hot. That means most condiments have some sort of hot pepper in them which means the chilies in your recipe would make this a big hit of us. For him the hotter the better. Me not as much. So often it's fix mine and then heat his up some more.
Thank you for the chance to win a copy of "Quartzing Trouble". Sounds like a fabulous story and one in which I would very much enjoy reading more about Scarlett's story. Would love the opportunity to read and review it. Shared and hoping to be one of the fortunate ones selected.
2clowns at arkansas dot net
We have a great barbeque restaurant not far from me that makes their own sauces and has won several awards and competitions for them. You can buy pints from them and I always have a bottle of my favorite on hand.
ReplyDeletekozo8989(at)hotmail(dot)com
I’ve seen zhoug but never had it. Thanks for the recipe. Ocracoke sounds interesting as well.
ReplyDeleteWskwared(at)yahoo(dot)com
Thanks for this recipe which will be a staple for us. Ocracoke is a beautiful setting especially in the summer for a vacation. saubleb(at)gmail(dot)com
ReplyDeleteNever heard of this delicious sounding sauce. Can't wait to try. Thank you!
ReplyDeleteMy favorite is a basic butter sauce.
Lindalou64(@)live(dot)com
This sauce is so tempting. I will definitely be making it and enjoying this very often. Ocracoke is very lovely and I would visit. elliotbencan(at)hotmail(dot)com
ReplyDeleteThis Zhoug sounds delish! Okracoke
ReplyDeleteJess
Maceoindo(at)yahoo(dot)com
I have seen references to Zhoug, but never seen a recipe before. This looks like one I definitely have to try, maybe as an alternative to pesto, which is a favorite around here. Okracoke sounds like it will be a fun new series. Congrats and thanks for the opportunity! makennedyinaz(at)hotmail(dot)com
ReplyDeleteA pesto cousin with tons of cilantro. Not for me. I'm of the NO to cilantro camp.
ReplyDeleteBut for those who love it, enjoy!
libbydodd at comcast dot net
PS Ocracoke Island!
DeleteI have many sauces and condiments I like to use to enhance foods. For example Cajun style sandwiches I would use remoulade and Greek style sandwiches I would use tsatziki. That said, this is my first exposure to Zhoug, so I am intrigued. I am also intrigued by your mention of Ocracoke Island with regard to your new series. I am wonderring about the connection. cherierj(at)yahoo(dot)com
ReplyDeleteCongratulations on your new series, can't wait to read about Ocracoke Island! Can't wait to hear more about the new series. Adding to my TBR list.
ReplyDeletediannekc8(at)gmail(dot)com
Ocracoke Island! Wow! As for adding a little something to food, it depends. Tabasco or Cholula sauce for spicy. Or pesto. Or Cajun seasoning like Tony Cachere or Slap Ya Mama.
ReplyDeletepatdupuy@yahoo.com
That sauce sounds great. sgiden at verizon(.)net
ReplyDeleteHere's to Ocracoke Island! I like guacamole and/or salsa to top things off!
ReplyDeleteNancy
allibrary (at) aol (dot) com
This is the first time I heard about Zhoug, and it sounds interesting and delicious! I love my food a bit spicy, and I would normally add some drops of habanero sauce or chili paste!
ReplyDeleteThank you for sharing the recipe and the giveaway.
cwkuen(at)yahoo(dot)com
Ocracoke Island Thank you for sharing this recipe. I like to use different spices in my dishes. Recently I found a chicken recipe with ceaser dressing and may mixed together, pourned on top and baked with parmesan cheese. Oh my gosh. We love it. So easy and so delicious. quilting dash lady at comcast dot net
ReplyDeleteI am so not a sauce person. A little salt and maybe some garlic are enough for me most of the time. lkish77123 at gmail dot com
ReplyDeleteOcracoke Island! I love reading cozy mysteries! lindaherold999(at)gmail(dot)com
ReplyDeleteI can't wait to try this! I often use a splash of apple cider vinegar to bright vegetables.
ReplyDeleteNever heard of Zhoug sauce. Looks delicious! I like making homemade bbq sauce and a garlic butter sauce for dipping.
ReplyDeleteThanks for the chance!
jarjm1980(@)hotmail(dot)com
I enjoy trying different hot sauces, I recently discovered an avacado hot sauce. It is amazing! tWarner419@aol.com
ReplyDelete