Zhoug

Prep time 15 min

Zhoug is of Yemeni origin. It is a condiment that makes a refreshing change to Harissa and Chimichuri and the whole host of Habanero and Jalapeño based hot sauces that have become a little jaded despite the variety. It is a fragrant and spicy mix of cilantro and chilies that can be used on its own as a condiment or mixed with yoghurt for a delicious sauce with lamb.

A spoonful livens a bowl of vegetable or bean soup; it can transform a simple pasta or grain dish.  Zhough even makes tofu taste good. Use it to marinate shrimp,  or spoon it under the skin of a chicken or Cornish game hen before roasting. I’ve used zhough as a dipping sauce for pita bread or roast potatoes, and as a bruschetta and  it’s also fantastic stirred into a bowl of green lentils with garlic sausage or on grilled octopus.

I could go on. But it would be more fun if you did. 

What you need (for two cups )

2 bunches cilantro (leaves and stems), chopped.
2 Thai green chilies ( You can also use combinations of jalapenos, serranos and anaheims and increase the chili content to suite your taste).
4 cloves garlic, peeled
1 teaspoon lemon juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
¾ cup extra-virgin olive oil
Salt

What to do
1. Place all ingredients in a food processor and drizzle oil while blending. Blend into a coarse paste.
2. Salt to taste.
3. Store the zhoug in an airtight container in the fridge for up to a week.

You might also enjoy...