#Zhug

[fattributes]

Roasted Cauliflower Pita

#food #recipe #lunch #pita #wraps #cauliflower #onions #tomatoes #radish #arugula #tahini #zhug #cilantro #baking #vegetarian

[trashbending]

herbs & olive oil appreciation post

#tabbouleh #chimichurri #pesto #zhug #parsley #basil #cilantro #appreciation post

[dalialopez]

Vegan - Zhug Zhug is a Yemeni sauce that is both flavorful and visually appealing. It is a hot, green sauce. You can add it to meat marinades, soups, rice, or egg dishes, or use it raw as a dip.

#color #wraps #zhug #vegetables #flavor

[trudielisabeth]

Zhug Chicken For a flavorful dinner or Sunday lunch, chicken is marinated in zhug, a hot green sauce, and baked with olives, artichokes, and sun-dried tomatoes. Serve alongside rice or couscous.

#lunch #green sauce #zhug #zhug chicken #dinner #olives #chicken

[blenchandbloom]

Zhug Zhug is a Yemeni sauce that is both flavorful and visually appealing. It is a hot, green sauce. You can add it to meat marinades, soups, rice, or egg dishes, or use it raw as a dip.

#flavor #zhug #vegetables #color #dip

[raphaelvavasseur]

Zhug Chicken For a flavorful dinner or Sunday lunch, chicken is marinated in zhug, a hot green sauce, and baked with olives, artichokes, and sun-dried tomatoes. Serve alongside rice or couscous.

#artichokes #chicken #zhug #lunch #zhug chicken

[beckyhmodel]

Zhug Chicken For a flavorful dinner or Sunday lunch, chicken is marinated in zhug, a hot green sauce, and baked with olives, artichokes, and sun-dried tomatoes. Serve alongside rice or couscous. 1/2 cup pitted Kalamata olives drained, 1 boneless chicken breast, 2 whole artichokes, 1/2 cup marinated sun-dried tomatoes drained, 3/4 cup zhug sauce divided, 1/2 lemon juiced, 2 chicken legs bone-in and skin-on, 2 bone-in chicken thighs with skin

#zhug chicken #meat and poultry #tomatoes #dinner #zhug

[xavervontreyer]

Zhug Chicken

For a flavorful dinner or Sunday lunch, chicken is marinated in zhug, a hot green sauce, and baked with olives, artichokes, and sun-dried tomatoes. Serve alongside rice or couscous.

#green sauce #artichokes #zhug chicken #tomatoes #dinner

[morethansalad]

Roasted Cauliflower Pitas with Zhug and Garlic Tahini (Vegan)

#vegan #lunch #wraps #pita #roasted vegetables #cauliflower #sauces #zhoug #parsley #cilantro #jalapeño #garlic #cumin #turmeric #lemon #olive oil #paprika #cardamom #cayenne #pickles #onion #lettuce #tahini #mango #harissa #black pepper #sea salt #fries #sweet potatoes

[mariacallous]

My father was a short-order cook, a strictly stovetop kind of guy. Israeli salads and scrambled eggs. I never saw him approach the lower half of the oven, except to clean it within an inch of its life. It would take me until my 30s to realize that he did not grow up with anything like the ovens we had in Canada, and that there wasn’t much in his childhood home to place in a stove. 

He was born in Mandatory Palestine in 1936 to Yemenite parents, who themselves were born in Ottoman Palestine. All four of his grandparents left Yemen in 1881 in what was known as the First Yishuv. 

For my father, an oven was a primus — a portable camping stove that uses kerosene or paraffin oil. As a 12-year-old boy during the 1948 War of Independence, he ate grass and weeds (mostly mallow, known as kubezeh) that he had to forage for himself. So, on balance, his short-order cooking made sense. 

When I grew up and moved to Israel and other new immigrants asked me about my background, my father’s lack of culinary skills became a source of repeated disappointment. 

You must have had tons of jachnun and zhug? 

More like zero. 

I thought you said he was Yemenite. 

My father did put an awful lot of Mexican salsa on everything from spaghetti to chicken, and ate onions like apples for breakfast, but Jewish food for me was Ashkenazi all the way. Well, you can’t go back.

Recently, I introduced a new dialogue project with my EFL (English as a Foreign Language) college students (anything to get them talking). Each student had to film herself discussing her favorite family recipe. I teach in Jerusalem and my students come from a range of backgrounds that include Morocco, Algeria, Syria, Ethiopia, Russia and France. 

Occasionally I have a student with a Yemenite background. This particular student, we’ll call her Shira, introduced her recipe by stressing how often she eats it at home, and how delicious and nutritious it was, particularly for keeping on weight. This made sense as Yemen was (and still is) a very poor country, and many of their recipes are inexpensive and calorie dense, something important in an undernourished population. 

Then, to my amazement, Shira described my father’s “hot cereal” recipe, as I had always called it. He used to mention that his mother made it for him year-round, including on Passover, but I took that to mean it was a family recipe, not a Yemenite Jewish one. 

My father made this for me on the rare winter mornings when he was not off to work before I woke up. I remember the satisfied look on his face as he stirred and stirred groats, tossing out tidbits about his mother and his life in pre-state Israel like rare coins while he watched butter melt into the milk. He wasn’t much of a talker when it came to his past, but perhaps the familiar smell loosened his tongue. 

For a few minutes, I would be drawn into his world of a mother who sold her own saluf (Yemenite flatbread) and zhug to passersby for extra money and chatted in both Arabic and Yiddish, rather than my usual stance, which was “Why can’t he be like all of the other fathers in my Jewish school and pull out the AlphaBits and Fruit Loops?” Nowadays, this recipe is a family favorite, particularly on Passover and if we are having sleepover guests on Shabbat. 

I remember Shira’s surprise when I told her I was familiar with this recipe and thanked her for choosing it as her assignment. Turns out my birthright wasn’t entirely lost to me, it just took me longer than most to realize it. Better late than never. 

Cooking notes 

This recipe is endlessly adaptable:

My kids prefer it with half a cup less water and half a cup more milk. Some people omit the milk, just as they would for oatmeal. 

I’ve seen recipes that add a teaspoon of sugar and margarine instead of butter, though I’ve never tried it. 

On Passover, we substitute crushed matzah for groats or wheat. 

On Shabbat, we bake this mix in a jachnun pot on a low heat (225°F or 100°C) overnight in the oven for cold Saturday mornings, which yields a very soft mixture.

[draconesmundi]

Happy Dracones Monday! Druk

Bhutan is also known as Druk Yul, land of the thunder dragon. The dragon on the flag of Bhutan is a white druk, and the sound of thunder is said to be the roar of dragons.

In my dragon guide 'Dracones Mundi', the druk is a dragon found in many countries in or by the Himalayas - called the zhug in Tibet, the druk can be found in China, Tibet, Bhutan, Nepal, Bangladesh and India. These dragons are green with orange mane wattles, and, indeed, their bellows do sound like thunder! These dragons often come out in stormy weather as the thunder sounds like a territorial challenge - when the sky roars, the dragons reply.

I'm posting a dragon design every monday, follow @draconesmundi for more Dracones Mondays!

#Dracones Mundi #Druk #Dragons #Dracones Monday

[fuck-customers]

TW for homophobic slur, I think? Or at least a perceived slur

Not so much a fuck customers but more just a need to rant.

I've posted here before, but not for a while. I am the shift manager at a small spice store/whole sale importer. I open the store, update inventory, manage sales calls etc. Something else that I do, is help customers find spices needed to make recipes.

And this is where we had this issue.

Please folks, I know sometimes you only read the recipe in a cookbook and then come to the shop to buy spices and seasonings, but please look up a quick pronunciation guide or something, if the recipe is in a language that you don't know...

This happened yesterday ( 08/21). Lady walks in, and goes, "I need cardi ma'am."

Okay, not the worst pronunciation I've heard. I've heard people ask for garlic as 'jar-like' and zhug as "zee-hug" and hawaj as hawai'i. I get it, new words are hard to get the pronunciation of correct, if you don't know them.

Let's see if I can figure out what she's talking about.

"Cardamom?"

"Yes! That."

"Okay, great! Would you like it whole or powdered?"

"Powdered. I'm making f*ggy-man!"

Cue the fucking whiplash.

It is nine-thirty in the morning and I thought this lady just f-slurred me.

But I just squinted and asked, "Excuse me?"

"F*ggy-man! My soon to be daughter-in-law told me about it, it's a Norwegian pretzel cookie thing!"

Well, my own partner's family makes this Norwegian 'pretzel cookie thing'. It's called Fattigman (futty-mun). Not that.

"Oh! Fattigman!"

"Yeah! F*ggy-man!

And all you can really do is continue to cheerfully check the customer out and then sit on the floor and laugh. Because my elderly customer was clearly so enthusiastic to surprise her future DIL with fattigman, and I'm not sure she realized she was saying f*g over and over, but it could have been solved by just having a quick google search on how to say fattigman.

[jamsandsuch]

13.8.23 archive

epcot today! one of my favorite parks aside from the main one~ but it was so hot omg. and my feet are so blistery. but ate so much good food today!!

highlights

rode the new guardians of the galaxy ride and omg it was so much fun it may be one of new favorite rides i fear

tried food at the morocco pavillion today for the first time and it was SO GOOD! i had a falafel pita and bread with zhug (I NEED TO FIND ZHUG WHEN I GET HOME i never had it before and im obsessed)

put my japanese to the test by trying spaceship earth in japanese 😂

#visual diary #daily life #daily diary #college life #university student #college student

[sule-skerry]

After round 2 of covid all I can taste is spicy, sour, and fatty so after dumping close to a quarter cup of zhug into this soup I can finally taste something.

Fortunately my toast is nicely textured.

[falsegod]

Homemade hummus zhug and matbucha my beloved

[explainslowly]

Going hogwild :3c

Pitas are a little burnt but ehhhh

Tahini sauce + tomatoes + zhug

I think it would go great with pickled ram's horns so I might go grab some later. Also I have a bunch of chili peppers still, might roast them under the grill tomorrow?

Also have a big bunch of parsley, could make tabbouleh? Hm.

Anyway, best meal I nade for myself in ages.