Zhoug

Here’s a recipe that never made it to any of my cookbooks. It might feature in future publications of mine, though frankly I think that my current four cookbooks are ‘it’ for this lifetime.

zhug:

Israeli Warm Salad of Roasted Pumpkin, Spinach and Zhoug

Zhoug, a well-loved spice paste with Israeli-Yemenite origins, is made of fresh and dried ground spices and herbs, and is used in much the same way as Moroccan harissa. It keeps well under a layer of oil in the refrigerator. Served with warm flatbreads, this delectable warm salad with a zhoug flavoured dressing, makes a wonderful light lunch or entree. Serves 4.

For the zhoug

5 large fresh red or green chilies, de-seeded and chopped,
½ cup chopped fresh flat-leaf parsley,
½ cup chopped fresh coriander leaves,
¼ teaspoon yellow asafetida,
1 teaspoon dry-roasted and ground cumin seeds,
½ teaspoon lightly dry-roasted and ground cardamom seeds,
1 teaspoon salt,
¾ cup extra virgin olive oil,

For the pumpkin

1 small pumpkin, halved, de-seeded and sliced 2 cm thick,
¼ cup extra-virgin olive oil,
sea salt and freshly ground black pepper

For the dressing

1 cup finely chopped coriander leaves and stalks
4 tablespoons zhoug
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice

Served with

100g baby spinach,
4 pieces warmed flatbread

fresh cilantro:

To prepare the zhoug: Place all ingredients except oil in a food processor. When fully processed, drizzle in the oil and process to a paste.

To prepare the pumpkin: Coat the pumpkin in the oil, season with the salt and pepper and place in a single layer in a roasting tray. Roast, turning once, in a hot preheated 220 C oven for 45 minutes , or until the pumpkin is golden and tender.

To prepare the dressing: Shake all ingredients together in a small jar.

To serve: Toss the hot pumpkin in the dressing, then add the baby spinach, and mix well. Serve with warm flatbreads.

Posted by Kurma on 5/3/12; 9:05:45 AM

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