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Yemen's Very Famous Zhoug!

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9155
Energy (kCal)39.7715
Carbohydrates (g)7.8718
Total fats (g)0.6734
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim, seed, and coarsely chop 1 pound jalapeño or serrano chiles. In the bowl of a food processor, combine the chiles with 1 cup each chopped Italian parsley and cilantroincluding the tender stems, 2 tablespoon coarsely chopped garlic, 2 teaspoons salt, 1 teaspoon ground cumin, and 1/2 teaspoon ground black pepper. | 2. Process to form a rough,chunky paste. Pour in 1/4 cup extra virgin olive oil and process again briefly. Pack into a glass jar, cover the top with olive oil, and store in the refrigerator up to 3 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    serrano chili 1 - - - -
    italian parsley 1 cup chopped - - - -
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085
    salt 2 teaspoons - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    extra virgin olive oil 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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