Zhoug – FSP

Servings

3 Tbsp

COOKING TIME

30 minutes

4 clove Garlic, raw

2 cup Coriander (cilantro) leaves, raw

4 pepper Jalapeno pepper (stemmed and seeded)

1/4 tsp. Salt

1 tsp. Ground cardamom

1 tsp. Ground cumin

1/2 tsp. Red Pepper Flakes

1/3 cup Olive oil

1/3 cup Water

Gather all ingredients and equipment.

Place the garlic in a food processor and process for a few pulses.

Add the cilantro, jalapeño, salt, cardamom, cumin, and red pepper flakes. Process until the mixture is well combined and very finely chopped.

With the machine running, slowly drizzle in the oil.

Add water 1 Tbsp. at a time until a smooth consistentcy is achieved.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

Pronounced ‘zoog,’ this spicy cilantro sauce originated in Yemen but is found throughout the Middle East.