* Exported from MasterCook *
Mark's Zhug
Recipe By :Mark Hix
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 mild green chillies -- seeded and finely chopped
1 hot red chilli -- seeded and finely chopped
3 cloves garlic -- peeled and crushed
3 tbsp coarsely chopped parsley
3 tbsp coarsely chopped coriander -- [cilantro]
1 tbsp cumin seeds -- lightly toasted
12 black peppercorns -- ground
12 cardamom pods -- seeds only, ground
3 tbsp olive oil -- to 4
Salt -- to taste
Put all of the ingredients into a food processor and blend briefly, trickling in the olive oil to make a thick paste. Season with salt to taste.
To serve with flatbread, simply heat the flatbreads on the grill and spread the zhug over
as liberally as you wish or roll the chicken kebabs up in them.
Makes 1 small jar (approx 3/4 cup; 6 two-tablespoon servings)
This is rather like a middle-eastern pesto and you can keep it in the fridge for up to six weeks to spread on to grilled flatbreads. Or just use it as the base for a dip, or on its own as a fiery marinade. These breads, spread with zhug, make a perfect appetiser if you don't want to roll your kebab in them.
Cuisine:
"MidEastern"
Source:
"The Independent, 12 August 2006"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"3/4 cup"
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Per Serving (excluding unknown items): 121 Calories; 8g Fat (52.7% calories from fat); 2g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 3576 3727 0 0 20056 0 0 253 0 0
