Recipe Note
Recipe Notes
* Here's my recipe for zhoug:
• It's a similar process to pesto. You can use a big mortar and pestle or a food processor, the former gives a better texture, flavor, and emulsion but takes longer, up to you.
• First toast and finely grind 1 teaspoon of cumin, 1/2 teaspoon of coriander, 1/2 teaspoon of caraway, and the seeds of 4 green cardamom pods.
• Add 1/2 teaspoon salt, 1 Tbsp lemon juice, 4-5 peeled and crushed cloves of garlic, and 7-10 stemmed, seeded, and chopped hot green peppers (jalapeño, serrano, or a mix, pick the heat level you like) and continue to process.
• Add the roughly chopped leaves and stems of 2 bunches total of parsley and cilantro (about 5 cups total, you can sub either with the other depending on your tastes) and process until all large pieces have been ground.
• Slowly add 1/4 cup of olive oil and mix until you have smooth sauce that still has some texture. Taste and adjust salt to your preference.
• Will easily keep for a few weeks in the fridge, store in an airtight container and pour a small layer of olive oil over the top and it'll stay bright green for longer.
Variations & Ideas:
• Toast english muffins and top with thin slices of feta, poached eggs, and shakshuka sauce for a vegetarian take on Eggs Benedict.
• Use the sauce to make a delicious take on pizza.
• Quick and lazy. Make the sauce, then pan-fry eggs and plop them on top. This works very well with leftover sauce when you want to just have one egg for example. You can also fry the egg and serve with sauce on top like a salsa. Or serve over a tortilla ranchero style.
• Start with the peppers, onions, garlic, and tomatoes and play with other flavors and spices. The base is versatile and can go in many directions, think enchiladas, cioppino, lamb ragu. All are amazing with soft eggs.
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