Month: January 2019

January 30, 2019 Zhoug

Whether you spell it zhoug, zhug, zhoog, or schug, they all describe the fiery Middle Eastern answer to pesto that has become the favorite accompaniment to Israeli street food. Zhoug didn’t have its origins in Israel. It was a staple of Yemeni cuisine and first brought to the newly created state of Israel (1948) during operation “On Wings of Eagles” that airlifted 49,000 Yemeni Jews to Israel.

Traditionally zhoug is made in a mortar and pestle, but you can make it in a food processor in minutes. The word is zhoug is translated “ground” so use a light touch with the processor. The result should be a thick, slightly chunky paste. The basic ingredients are cilantro, garlic, hot peppers, green jalapeno or serrano, olive oil, salt and pepper. You can make it with half parsley half cilantro, or all parsley if you dislike cilantro. The addition of dried spices make the sauce unique, cumin, coriander, cloves and an unexpected one, cardamom.

As with all hot pepper preparations, wear gloves and keep your hands away from your face. Use as many peppers as your taste buds allow, it is a hot sauce and the flavors blend and mellow out after the sauce is refrigerated. Place all of the dry ingredients into a food processor. Pulse the mixture, scraping the sides down periodically until it resembles a pesto-like consistency. Taste a bit of the mixture and adjust seasonings accordingly.

Zhoug is good with so many things, grilled lamb chops, roasted potatoes, stirred into yogurt for a delicious sauce, in your pita with falafel, any time you want to add a spicy kick.

Cardamom in its different forms.
I used whole frozen jalapenos from last summer’s harvest and yes they are just as hot!!

 

Zhoug

Makes about a cup

Ingredients

  • 2 ½ cups cilantro leaves
  • 3-4 jalapeno peppers, stemmed, seeded
  • ½ tsp cumin seeds
  • ½ tsp cardamom seeds
  • ½ tsp coriander seeds
  •  ¼ tsp salt
  • 2 cloves garlic, peeled
  •  ½ c extra virgin olive oil
  • Fresh lemon juice to taste

Directions

  1. Add cumin, cardamom and coriander seeds to a small dry skillet over medium heat. Toast the seeds, stirring frequently until they smell fragrant and toasty.
  2. Grind spices either with a mortar and pestle or a mini processor/grinder.
  3. Place the cilantro, jalapeno, garlic, toasted spices and salt into the food processor. Pulse the mixture, scraping the sides down as needed until a chunky texture is reached.
  4. With the machine running, slowly pour in the olive oil and lemon. Taste and adjust with salt and lemon as desired. Store in fridge for a week.
Green zhoug is zhoug yarok, the red variety is zhoug adom.

January 12, 2019 Broccoli Salad with Sun Dried tomatoes and Feta

It’s the first full week of January so it’s time to put down those Christmas cookies and return to healthier eating habits. Quick and easy, this salad of crisp tender broccoli and sun-dried tomatoes is a good way to incorporate some great tasting vegetables into your dinner and diet. Broccoli is low in calories(30 calories in a cup) and high in fiber, potassium and iron. It is an excellent  source of vitamin C and a good source of vitamins A and B6.

To blanch or not to blanch broccoli is a personal choice. I am not a fan of raw broccoli in a salad ( or anywhere for that matter) so I prefer the quickest blanching possible. I blanch broccoli for less than minute and immediately after draining, transfer to an ice bath to chill. The broccoli turns a bright green and will leave it crisp-tender without the harshness of raw broccoli. To prevent a soggy salad, dry the broccoli well, give the broccoli florets a spin in a salad spinner, then blot dry with a clean kitchen towel.

I chose an easy lemon tahini dressing for the salad. Tahini is a paste made from sesame seeds and oil. In the jar they separate, leaving a very thick paste on the bottom and the oil rises to the top. Use a small whisk or a spoon to recombine the paste and oil.Now you can combine all the ingredients for the dressing. The  mixture will thicken, don’t worry about this. Add the water, a tablespoon at a time and whisking well after each addition until desired consistency. Drizzle dressing over the ingredients, and toss to coat. Salad will be best if allowed to rest for at least an hour. Store leftovers in fridge. 

Before blanching.
After a one minute blanch.

 

Broccoli Salad with Sun Dried Tomatoes and Feta

Serves four

Ingredients for Salad

  • 6-8 cups of broccoli florets raw or blanched, cut into bite-sized pieces
  • ½c chopped sun-dried tomatoes
  • ½c crumbled feta cheese
  • ¼c toasted pine nuts (can substitute walnuts)
  • Tahini dressing (recipe follows)

Tahini Dressing

Ingredients for dressing

  • ¼ c tahini
  • 2 T to ¼ c water (to thin out dressing)
  • 2 T fresh lemon juice
  • 1 T honey
  • ¼ t smoked paprika (more if desired)
  • ½ t cumin
  • Kosher salt and freshly ground pepper to taste

Directions for the tahini dressing and salad assembly

  1. Add tahini to a medium bowl along with lemon juice, honey, smoked paprika and cumin. Whisk together until combined. Taste and add salt and pepper. Thin the dressing out to a pouring consistency.
  2. In a medium bowl combine the broccoli, sun-dried tomatoes, feta and pine nuts. Drizzle dressing over the salad and toss well.
  3. Let the salad rest for an hour to combine flavors. Store leftovers in the fridge.