Food Talk, Recipe
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Blood Orange Z’hug

“…What is Z’hug!?” was a popular question I received last week when I shared the recipe to a Citrus and Z’hug Marinated Manchego party-starter (and maybe ender. You decide). While it used a spice blend inspired by z’hug’s main ingredients, this is all fresh and seriously addictive.

It’s a gorgeous green sauce originating from Yemen that is delicately spiced with cardamom, cumin, coriander, and crushed red pepper. It also packs a punch from using fresh, hot chile peppers and garlic. What makes this z’hug (AKA zhoug) a bit less traditional is that I’ve added citrus flavors because, well, it’s still citrus season and I’m still celebrating. You’ll want to drizzle this onto everything, spoon it into anything, swirl it, plop it, drop it (like it’s hot). Okay, I’ll stop.

Need some ideas?

It goes with ANYTHING tomato. Fresh or roasted or even sauce!

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I made a pumpkin cannellini bean stew and swirled green right into it. You can add this to any stew, soup, spread. It’ll also make a nice addition to your next cheeseboard.

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Use it as a quick marinade by adding some more fresh juice to it. I’ve rubbed a fair amount of blood orange z’hug onto a whole chicken, veggies, and even a tenderloin, which roasted so nicely in the oven. It’d be perfect for grilling season.

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It shares a similarity to my other favorite green sauces: chimichurri, sofrito. But it’s my go-to now because it contains the spices I love most. Try to only use freshly ground spices or high quality bottled up ones. This sauce is as much about the spice as it is the green. You can use plain (but very good) olive oil, and any hot pepper you adore. Play with the greens, too. Some recipes use all parsley or all cilantro. Some add mint. Sky’s the limit on which citrus you’d like to use. I hear Sumos hit the markets very recently and everyone’s going crazy for them.

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Blood Orange Z’hug (Yeminite Green Sauce), small batch

– 1 cup fresh cilantro with small stems, tightly packed
– half cup parsley leaves, tightly packed
– 2 garlic cloves
– 1-2 jalapeños, sliced (or other pepper variety)
– 1 tsp freshly ground cumin, toasted
– 1/2 tsp ground cardamom
– 1/2 tsp ground coriander, toasted
– 1/4 tsp crushed red pepper (I use Aleppo), or more to taste
– 1/4 cup plus 1 tbs Blood Orange Olive Oil
– juice from 1 small blood orange, or other orange variety
– small squeeze of fresh lemon
– zest from orange
– salt, to taste

Directions: Add everything to your food processor and blend til thoroughly combined. Feel free to add more olive oil and fresh juice if you’d like a looser consistency. Use z’hug for all the things.

Let me know how you end up using it!

This is what z’hug looks like when you use a blender instead of a food processor BTW:

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Still edible. And pretty.

1 Comment

  1. Pingback: Miss-You-Summer Galette with Blood Orange Z’hug | cook on your nerve.

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