Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and parts of the Mediterranean, especially in Israel. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spicy North African hot peppers paste, which was served with broiled beef kebabs.
Ready made Zhoug can be found in some specialty stores, or online. However, unlike Harissa, it tastes best when freshly made. There are many recipes for it, with various spice combinations, so it can be easily adapted to your personal preferences. Red hot peppers can also be used instead of the green ones shown here.
As the relish has plenty of seasoning in it, I kept the kebab mixture minimally seasoned. The combination of flavors was bold, fresh and tasty; perfect for a summer lunch. Try it and enjoy.
Notes:
* Grinding or chopping the meat at home, is the best way to ensure freshness and quality. For this dish, chopping the meat is more recommended, as it gives a lighter and less dense texture to the kebabs.
* I used THIS Sweet Harrisa, which is fairly mild, compared to most Harrisa pastes. If you’re using hotter one, adjust the amount accordingly.
* For a quicker option, grilled strips of flank steak can be used instead of the kebab, as shown at the bottom.
Zhoug:
Makes: 1 cup
Prep time: 20 minutes
Ingredients:
1 bunch cilantro
3 garlic cloves, peeled and roughly chopped
2-3 jalapeno peppers, deseeded
1 tsp salt
¼ tsp cardamom powder
¼ tsp cayenne or hot paprika
¼ tsp freshly ground black pepper
¼ tsp turmeric
¼ tsp allspice powder
¼ tsp cumin powder
2 tsp oil
1. Wash the cilantro, removed large stems and drain with a salad spinner. Chop roughly and set aside.
2. Place the garlic and jalapenos in a small food processor, fitted with the metal blade. Process roughly and add the cilantro, salt and spices. Process again, and add the oil towards the end of processing. Taste and adjust seasoning. Keep in an airtight jar in the fridge for up to a week.
Raw onion relish:
Makes: 1 cup
Prep time: 10 minutes
Marinating time: 1 hour
Ingredients:
1 medium white onion
1 tsp salt
2 Tbs sweet Harissa paste (see notes)
2 Tbs Zhoug (recipe above)
1 tsp fresh lemon juice
1. Peel and dice the onion into fairly small cubes. Add salt, Harrisa, Zhoug and lemon juice and mix well. Keep at room temperature for at least an hour, to let the flavors blend. Mix well before using.
Kebabs:
Makes: 3-4
Prep time: 15 minutes
Broiling/grilling time: 10 minutes
Ingredients:
0.7 lbs (340 grams) beef (I used flat iron steak)
1 small onion, peeled and roughly cut
½ cup parsley, packed
½ tsp baking soda
2 tsp salt
½ tsp freshly ground black pepper
For serving:
Pita bread
Raw onion relish (see above)
Fresh parsley
1. Cut the beef into large cubes and place in a food processor, fitted with the metal blade. Chop well, cleaning the side of the bowl once. Transfer into a bowl.
2. Place the onion and parsley in the food processor bowl, and chop roughly. Add to the meat, along with the baking soda, salt and pepper. Mix well and form into 10-12 oval kebabs.
3. Broil or grill for about 10 minutes, until the kebabs are cooked through.
4. Spread the pita bread generously with the onion relish, add the kebabs, top with fresh parsley and serve.
Yum
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Thank you! 🙂
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My pleasure 😇
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This is dynamite, Ronit. Not for us, but I am sending your recipe to my daughter-in-law, for my son’s consumption and pleasure!
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Thank you Dolly, I’m glad you liked the recipe, even it’s for someone else’s pleasure. I’m guessing it sounds too spicy for you… 🙂
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Both Zehug and Harissa – way too spicy! But my daughter-in-law is Moroccan, and my son pops jalapeno peppers like candy, so I am sure they’ll love it.
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I actually make it quite mild, but of course all is relative – I have a few Russian friends/clients that can eat much hotter than I can handle! 🙂
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Ha! Are they from Georgia or Azerbaijan, by any chance?
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Surprisingly, they are Russians from Moscow. Go figure! 🙂
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LOL
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Well, zhoug in the Middle-East and chimichurri in S America ! The two herb mixtures so beloved ! Have made zhoug for many years, very quickly and simply in my case and use it most everywhere 🙂 ! Must try your recipe as I have not used turmeric or allspice . . . interesting ! Personally use whole cardamom but sometimes leave the latter out also depending on the spice profile of the dish with which it will be served . . .
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The spices can be varied according to your preference. I never skip on the cardamom. Love it too much! 🙂
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This looks delicious. I cooked with harissa for the first time this week. I liked it. It wasn’t hot.
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Thank you Joanne, I’m glad you liked the dish. Some Harissa are spicier than others. I too prefer the sweeter one. 🙂
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I’ve used Harissa before and like it but this is the first time I’ve heard of Zhoug. I do enjoy “spicy” dishes but not the cilantro. It sounds wonderful though and love the idea of using pita bread.
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Thank you Judi, I’m glad you liked the dish. Zhoug was indeed only recently introduced in the US. Since you’re not into cilantro, you can try using parsley instead. Pita bread is really perfect for serving such foods. 🙂
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That’s why I have not heard about zhoug before. I always sub parsley for cilantro but sometimes wonder how much of a flavor change I am making for others who like cilantro 🙂
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It would be indeed a huge change of flavor, but still not a bad alternative. I’m sure even people who love cilantro will enjoy it. 🙂
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Zhoug seems to be popular as a recipe appeared in my recent Eating Well Magazine along with 2 other herb based sauces. Your recipe is much more complex and has more spices than the magazine. They do sub 1/2 cilantro and 1/2 parsley – maybe I could live with that combo 🙂
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Yes, it’s getting to be more familiar here. In Israel it’s a very popular condiment, introduced by Yemenite Jews many years ago.
I got curious so googled the Eating Well recipe. it sound tasty, but definitely not authentic, with lack of spices and the addition of lemon. But using parsley along with cilantro sounds like a good option. I hope it will work for you. 🙂
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I love this.
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Thank you Paul., I do too! 🙂
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Reblogged this on What are you eating? and commented:
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I just love this recipe or recipes really. The zhoug, the kebabs, everything about it…just wondering though, why the baking soda in the kebabs? To tenderize the meat???
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Thank you Myra, I’m glad you liked the dish. It was a very tasty combination!
Adding a bit of baking soda to kebab mixture indeed makes them more tender. Highly recommended! 🙂
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Ah great know, thanks Ronit.
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This is a “must try “, looks delicious!
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Thank you Irene, I’m glad you liked the dish. This combination turned out very tasty. 🙂
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Oh my goodness 😍 these beef kebabs look so good
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Thank you! It was a very tasty dish. 🙂
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On my list to try! I love new flavors. These look amazing!
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Thank you Sandra, I’m glad you liked the dish. This combination of flavors is so fresh and tasty. I hope you’ll enjoy it. I’ll be happy to read your comments. 🙂
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A grand combination of flavors! I love zhoug and make it with Piri-Piri peppers and use regular paprika instead of cayenne. It makes for a spicy zhoug indeed. With that said, I’ve never thought of using it in an onion relish. This I have to taste. Grinding/mincing your own meat is so much better than store bought ground/minced meats.
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Thank you Ron, I’m glad you liked the dish. Making Zhoug at home indeed allows us to adjust it to our taste and tolerated spice level. It works well in this raw onion relish. I hope you’ll like it.
No doubt grinding/chopping meat at home is the best way to ensure quality and freshness. It’s only a small effort and I’m yet to understand why so many people don’t bother with it.
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Totally mouth watering! First time I learned about Zhoug, thanks for sharing. Do you think I could substitute cilantro with anything else though? 🙂
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Thank you Jin, I’m glad you liked the dish. It’s my pleasure to share.
Substituting the cilantro will change the flavor dramatically. Though I’ve never tried it, you can try making it with parsley, or, as suggested in one of the comments above, use half cilantro and half parsley.
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So happy to have the zoug recipe Ronit. I have been enjoying it at a favorite cafe in teh boston area.
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Thank you Sandhya, I’m glad you’ve found the recipe helpful. I hope you’ll enjoy this tasty condiment. 🙂
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I am sure I will Ronit! Like the onion relish as well.
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So yummy looking 😋❤
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Thank you Leyla! 🙂
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What a fabulous meal! I love ever part of this – the onion relish as well. I still don’t know how I missed this post. It’s right up my food alley. I love what you wrote about Zhoug. If I’m not really familiar with something, I don’t tend to paraphrase Wikipedia or google information, which is why i had a link. But this is a perfect post for you. I wish I’d learned about Zhoug years ago. I’m making more today!
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Thank you Mimi, I’m glad you liked the meal – better late than never! 🙂
I make this meal often, especially in the summer, and use Zhoug in many dishes. It’s a great condiment to have at hand. 🙂
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