A versatile Yemini-Israeli paste made from green coriander (cilantro), green chillies and earthy spices
What to do with the left over coriander (cilantro) leaves and stems at the end of the week – a perpetual problem in a family that uses a lot of green coriander. One solution we have is to make Coriander Paste. Another is to make Zhoug, a Yemeni-Israeli sauce or dip full of spices. Traditionally a perfect accompaniment to pita with falafel, it also serves as a sauce, spread and dip. It can be stirred into soups and stews to spark them up. Zhoug can be fiery hot, depending on your chilli level, and Yemenites believe that eating zhoug daily strengthens the immune system, keeps away illness and strengthens the heart.
Once you have experienced the fragrant spiciness of Zhoug, you will be making this weekly with your left over coriander, or, indeed, buying extra coriander each week, just to make this pesto-like sauce. Actually, Zhoug is a green cousin to Shatta, which is a similar dish, except Shatta uses mild red chillies. Zhoug has also been called Israeli Chilli Paste, a green harissa, a Middle Eastern Gremolata and a hot chermoula.
Are you looking for other coriander recipes? Similar recipes include Coriander Paste, Coriander Pesto, and Coriander and Coconut Chutney.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander.
Read some more about Green Coriander, and also How to Use Leftover Green Coriander.
You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here and here. Or enjoy our easy Late Autumn dishes.
Continue reading “Zhug | Zhoug | Skhug | A Coriander-Chilli Paste, Dip and Sauce”
A Chilli Jam with extraordinary depth of flavours.
This Chilli Jam is more complex and refined that many others. Slow, slow cooking gives it an enduring and lingering natural sweetness which is enhanced with the addition of jaggery.
Although it is called a jam, it is not a spread. It is closer to a Chilli Paste. It is as hot as you can imagine chillies to be, and spread it on your toast at your peril.
Feel free to browse our Chilli recipes here and here. Or you might like to browse Sweet and Savoury Jam recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Chilli Jam with Deep and Complex Flavours | A HOT Chilli Paste”
Don’t leave those veg in the bottom of the fridge at week’s end. Stir them up into a delicious spicy dish.
When you come to the end of the week and look in the bottom drawers of the fridge, the heart sinks as the left over vegetables for that week sit there patiently. Friday is always a good time to look over the overlooked vegetables, sorting out what will be used over the weekend and what should be used now.
One remedy for the left-over-end-of-week vegetables is a quick stirfry with a chilli paste. It will liven up your Friday no end. I hate anything going to waste. Such dishes are a godsend at the end of a week. Continue reading “Quick Stir Fried Vegetables with Red Chilli Paste”
A recipe to see you through the winter, or for quick use in The Kitchen.
Chilli Pastes are great, and I love making them for friends and family. It takes about 5 minutes. It also cleans out your sinuses if you are not careful. 🙂
Occasionally I pick 30 or 40 chillies, and they get whizzed in short order into a tangy chilli paste. It’s simple.
You can also see how to make Coriander Paste too. And a wonderful Chilli Jam. See all of our Preserves here and here.
Continue reading “How to Make Red and Green Chilli Pastes”