Spiced green sauce from Six Seasons: A New Way with Vegetables (page 44) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried potato and cheese pancake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on February 09, 2023

    This is a good version of zhoug. I did use ground spices instead of whole and then toasted them using the microwave. I've tried grinding coriander before with my small blade grinder and it's impossible to get the pieces small enough to disappear into the sauce. I also used less cumin and omitted the cloves for our preference. The recipe has you remove all the seeds and membrane and it had no heat at all for us, so I ended up adding a bunch of cayenne pepper. Next time, I'd leave in at least half of the seeds.

  • nicolepellegrini on February 08, 2021

    This is a delicious sauce I can see using in many ways. Not too hot (I did adjust down the amount of green chiles for my husband) but the toasted spices give it a unique taste.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.