Zhoug

Zhoug

By
From
New Middle Eastern Food
Makes
100 ml
Photographer
Mark Roper

Zhoug is a fiery-hot chilli relish that comes originally from Yemen but has now become a firm favourite in Israel. It is eaten with bread as an accompaniment to just about everything, and works particularly well with fish, meats and chicken dishes. For a touch of heat, we also swirl it into stews and soups and even mayonnaises or flavoured butters. Its ferocious chilli heat makes it addictive!

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. In a mortar and pestle, crush 1 teaspoon black peppercorns and 1 teaspoon caraway seeds with the seeds from 4 cardamom pods. Sift to remove any husks and dust.
  2. Wash and thoroughly dry 2 cups fresh coriander (roots removed). Put into a blender with 4–6 seeded and scraped red bullet chillies, 6 cloves garlic, 1/4 teaspoon sea salt and a splash of water. Add the spices and whiz to a smooth paste. Tip into a jar and seal with 1 tablespoon olive oil. It will keep for about a week in the fridge.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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