I rarely get surprised. I try to introduce at least 1-2 new recipe a week. The magic name Zhug was haunting me for a while. It requires some manual work with a mortar and pestle. Finally I decided to give it a try. Happened on a day when I had to cancel my workout so I thought let’s workout the arms tonight! What came out hit me in the face big time. Haven’t felt so much freshness out of one jar in a long time! I originally came across the recipe on seriouseats.com in a post by my favorite and the only great Kenji Lopez. This is by far my biggest innovation in WorkWeekFoodie repertoire and it will certainly become a staple condiment in my fridge. This sauce goes perfectly literally with everything. A piece of lean protein, or fattier piece of beef, in a sandwich or just as a vivid dressing in any salad to tease with your senses.
Let’s get saucing Foodies!
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