31
Butters/Dips/Dressings/Sauces
2. While the yogurt is draining, insert the fine shredding disc into the work bowl of the food processor.
Shred the cucumber. Remove and press through a fine mesh strainer to remove as much moisture as
possible (this can also be achieved by putting the shredded cucumber into a flour sack towel and
squeezing well over a bowl). Discard the liquid and transfer the squeezed cucumber to a mixing bowl.
3. Remove the shredding disc and replace with the chopping blade. While running on High, drop the
garlic through the feed tube and process until finely chopped. Add to the bowl with the cucumber.
Add the remaining ingredients, including the strained yogurt. Stir to combine and chill in refrigerator
until ready to serve. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 32 (32% from fat) • carb. 3g • pro. 2g • fat 1g • sat. fat 1g • chol. 5mg • sod. 70mg • calc. 71mg • fiber 0g
Zhug
This zingy green sauce from Yemen packs a punch of flavor and heat. Dab it on just about anything
and simply a must atop falafel (page 39).
Yield: about 1 cup
INGREDIENTS
1 cup cilantro leaves and tender stems,
loosely packed
1 cup parsley leaves, loosely packed
2 garlic cloves, smashed and peeled
4 serrano or Thai bird chiles, stemmed
and cut into 1-inch pieces
½ teaspoons ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup olive oil, plus more to finish
1 to 2 teaspoons fresh lemon juice, to taste
(optional)
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the cilantro, parsley, garlic,
chiles, coriander, cumin, cardamom, sugar, salt and pepper into the work bowl and pulse about 10 to
15 times until very finely chopped. Scrape down the sides of the work bowl. With the machine
running on Low, add the olive oil through drizzle hole in the food pusher until incorporated.
2. Taste and adjust salt and acid, adding lemon juice to brighten as needed. Let stand 10 minutes
before serving.
Nutritional information per serving (2 tablespoons):
Calories 125 (96% from fat) • carb. 1g • pro. 0g • fat 14g • sat. fat 2g • chol. 0mg • sod. 75mg • calc. 30mg • fiber 0g
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