Zhug

Ingredients

Green zhug

• 10green chillies, jalapeño or serrano
• 2large bunches coriander
• 1 bunchflat parsley
• 8 clovesgarlic

Spices

• 1 tspcumin seeds
• 1 tspcoriander seeds
• 6cardamom pods, seeds only
• ½ tspblack peppercorns
• a pinch of cloves

Also

• 100 mlolive oil
• juice of 1 lemon
• 1 tspsalt

For red zhug

• 10red chillies in place of green
• 1 tspcaraway
• 1roasted red pepper, optional

Equipment

• a mortar and pestle, or a food processor

To serve

• with soup, in sandwiches, on eggs, with everything

Directions

1. Toast the cumin, coriander seed, cardamom and peppercorns in a dry pan until fragrant. Toast them for a minute or two, until they smell nutty, and take them off before they darken. Grind them to a powder while still warm.
2. Leave them in for a properly fierce zhug, or remove them for something more herbal and manageable. Traditional zhug keeps them in and is very hot.
3. Use a great deal of coriander, stalks included. The stalks have more flavour than the leaves and they should not be discarded, which is true of coriander generally.
4. Wash the herbs and dry them thoroughly. Wet herbs make a watery sauce that separates, so spin or pat them properly dry. Pound or pulse the garlic, chillies and salt first into a rough paste.
5. Add the oil last and gradually, working it in, which binds the sauce loosely. It should be a coarse, thick, vividly green paste rather than a smooth purée.
6. Adjust the salt and lemon, which are what carry it. Now let it stand for at least 30 minutes before using. Pack it into a jar and pour a layer of olive oil over the surface. The oil excludes air, which is what keeps the herbs from turning brown and dull.
7. Top up the oil layer each time you take some out. It keeps two weeks refrigerated and it freezes very well in ice cube trays.

Technique

• Sahawiq is the Yemenite Arabic name for the same sauce.
• Cardamom is what distinguishes it from other green chilli sauces.
• It freezes extremely well in small portions.

Substitutions

• Any hot green chilli, adjusting for heat.
• A food processor pulsed briefly, accepting a different texture.

Variations

• Red zhug, with red chillies and caraway.
• With a roasted red pepper for body.
• Milder, with the seeds removed.

History

Fiery Yemenite coriander and chilli relish, green or red, spooned into soups, sandwiches and stews.

Frequently asked questions

What is Zhug?

Zhug is a sauce & condiment from Israel: searing Yemenite green chili-coriander paste. Fiery Yemenite coriander and chilli relish, green or red, spooned into soups, sandwiches and stews.

How long does Zhug take to make?

Zhug takes 20 min of preparation and no cooking at all. The recipe makes about 300 g. It is rated easy to make.

What can I substitute in Zhug?

Yes, within limits. Any hot green chilli, adjusting for heat. A food processor pulsed briefly, accepting a different texture.

What is the most important thing to get right in Zhug?

Add the oil last and gradually, working it in, which binds the sauce loosely. It should be a coarse, thick, vividly green paste rather than a smooth purée.