Potato with Zhoug is prepared using spicy cilantro sauce, Zhoug is very popular in the Middle East and Israel, but it originates from Yemen ~ Zhoug (pronounced Zoog) has a wonderful fresh flavor.
This relish goes well with plain rice, pasta, and potato, or as an accompaniment for bread, or falafel.
Preparing Zhoug:
Preparing zhoug is a one-step process; blend all the ingredients together, and you are done !! If you don’t find green chilly, jalapeno is a great alternative.
How to use Zhoug sauce?
There is numerous way to use spicy cilantro sauce. Trying to pull some possibilities like
Pasta & noodles: Can be used as pesto, and yay, it is vegan!!!
Sandwiches: Spread on bread, add some cucumbers and tomatoes on top.
Dips: If you like it spicy, you can use it as it is or mix it with some sour cream and dip, dip.
Sauces: Spread on any salads or bowls (Buddha bowl) and (Mexican bowl).
Pizza: Spread on the pizza base and top with your choices.
Potatoes: Marinate in potatoes and take potatoes to the next level.
Storing Zhoug sauce:
You can store this sauce in the refrigerator for one week.
Benefits of the ingredients: (source)
Cilantro: contains high levels of nutrients, antioxidants, and antifungal properties.
Potato: It is naturally gluten-free and contains antioxidants.
Choosing potato:
You can either choose a baby or a big potato(any variety). While using baby potatoes, use them as a whole. However, if using big cut-into chunks before cooking.
Cooking potato:
Boiling is the easiest method of cooking potatoes. The time varies on what type we choose. Firstly, put the potatoes in the pot and add water to cover them. Boil until tender and transfer immediately to the strainer and pour cold water to avoid cooking and soggy.
You can check for other sauces like chipotle sauce and avocado dip.
Zhoug potato
Ingredients
Zhoug
- 1 cup fresh cilantro
- 3 cloves garlic chopped
- 2 pods cardamon
- 1 tsp cumin powder
- 3 green chiliy
- 1/4 cup olive oil
- salt and pepper to taste
- lemon juice optional
Zhoug potato
- 15 small potatoes or 7 big potato
- salt to taste
Instructions
Preparing Zhoug
- In a processor or blender, blend cilantro, chili, garlic, cardamom, cumin powder, salt, and pepper. Add olive oil gradually to form a smooth paste.
Potato Zhoug
- Rinse your potatoes and rub them clean. Put the potato in a large pot and add enough water to cover them and bring them to boil for 10-15 minutes.
- Cook until tender. Drain immediately.
- Remove the skin, and cut them into half. (this step is optional)
- On the heated pan add the potatoes and fry in a low medium flame for 5-7 minutes.
- Add the zhoug paste and fry till potatoes are coated well, add 2 to 3 tbsp of water if it is too dry. Switch off and serve warm.
Notes
- Any type of potatoes can be used.
- If using big potatoes cut into big chunks before boiling.
- Removing skin from the potatoes is optional.
- Be careful to not overcook your potatoes or you’ll end up with a soggy mess.