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Zhug
Zhug (skhug): Yemenite green chilli and coriander sauce
Zhug is the sauce Yemenite Jews brought to Israel, and now it sits beside the tahini and amba at every falafel and sabich stand in Tel Aviv and Jerusalem. Fresh green chillies are ground with a big bunch of coriander, garlic, cumin and cardamom into a bright green, punchy relish with a slow, warming heat. Spoon a little into soup, onto eggs, over jachnun or into a pita. Chef's tip: dry the herbs thoroughly after washing; wet leaves make a watery zhug that goes brown in the fridge.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
Method
0/4 doneStep 1: Roughly chop 6 green chillies and 4 cloves garlic and pulse them in a small food processor until finely chopped.
1 minStep 2: Add 2 ⅛ oz fresh coriander, ½ oz flat-leaf parsley, 1 tsp ground cumin, ½ tsp ground cardamom, ¼ tsp black pepper, ¾ tsp salt and 1 tbsp lemon juice and pulse in short bursts, scraping down the sides, until finely chopped but still a little coarse. Common mistake: blending to a smooth purée; zhug should have texture, like a rough pesto.
2 minStep 3: Stir in ¼ cup olive oil. Taste and adjust salt; the heat grows as it stands.
Step 4: Spoon into a clean jar, cover the top with a thin layer of oil and keep in the fridge for up to 1 week.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zhug take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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