Zhug I
Zhug is a hot condiment used for adding flavor and spice to foods. Its preparation varies, depending upon local use.
Associated with Middle Eastern by a tradition spanning countries: Middle Eastern (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
"Zhug I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Zhug_I, revision 4525783), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Zhug_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Revision 4525783
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ingredients
- 1 tbsp cumin
- 1 tsp ground black pepper
- 1 tsp caraway seed
- 3–4 pods of cardamom
- 4 red, very hot dried cayenne peppers, stems removed
- 1 head of fresh garlic, peeled
- 1 bunch of fresh coriander (cilantro)
- Salt
Method
- Grind and blend all the above ingredients together.
- Store in a sealed jar.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.