The Exchange zhoug
Like all regional spice blends, there are as many zhoug recipes as there are people who make it, and conversations surrounding what defines the Yemenite condiment can feel as divisive as any discussion regarding the Middle East.
From the Exchange restaurant in Los Angeles, a heavy dose of cardamom added to the standard cilantro, chiles and garlic gives this zhoug its unique character.
From the story: What’s up with all the zhoug at restaurants around town
In the bowl of a food processor, combine the parsley, cilantro, chiles, coriander, cardamom and garlic. Pulse to chop and combine.
With the processor running, stream in the oil to emulsify. Season with ¾ teaspoon salt and 2 tablespoons lemon juice, or to taste.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
