29 Nov Zhoug (herby Middle Eastern sauce)
Who’s ready for all the greens post-Thanksgiving?🙋🏽♀️
🌟If you’ve had Middle Eastern food, you know it’s GLORIOUS. I fell in love with zhoug recently, so I had to make my own version.
🌿This herby little sauce is the perfect condiment for just about anything, from eggs to chicken shawarma bowls. What’s in it: cilantro, spices, sea salt, and extra virgin olive oil. Parsley and a little squeeze of lemon are optional.
🥣This is your sauce, especially if you can’t tolerate hot sauce and want to add some unique and tasty flavor and greens to your meals.😉
🙌🏽It has all the spices, but the star is cardamom. Yep, it lights it all on 🔥, and you won’t be able to get enough!
1 bunch cilantro, stems included (rinsed, ends removed)
3 garlic cloves (place clove under knife – knife should be sideways with the blade facing away from you and smash hand over knife with your other hand then peel clove)
3 yellow sweet mini bell peppers, or more;)
½-¾ c extra virgin olive oil, depending on desired consistency
2-3 tsp ground coriander
1 tsp cumin
1 tsp cardamom
1 tsp sea salt, to taste
Optional (will still be just as flavorful without):
½ lemon or lime, juice – ½ tsp is low histamine per mastcell360.com, and ½ lemon/lime yields 1 tsp juice – so don’t eat all the sauce at once!)
1 handful parsley, stems included but trim ends (optional – ok to just use cilantro if you’re not a fan of parsley
1. Blend all ingredients in a food processor/blender until desired consistency.
-Store in an airtight container in the refrigerator, for 3 to 4 days. Alternatively, you can store in the freezer in individual portions (I like to use silicone baby food trays for this).