Cedric Angeles
Maydan in Washington, D.C., celebrates Middle Eastern flavors and open-fire cooking, so it’s no surprise that zhoug, a Yemini condiment made for grilled meats, is on the menu. Pureeing the herbs and chiles with oil keeps the sauce bright green for several days. Slideshow: More Parsley Recipes
How to Make It
Step
Place all ingredients in a blender. Process until smooth, about 30 seconds. Cover and chill until ready to serve.
