Zhoug (variantly spelled as zhug, zhoog, skhug and schug), is a hot chilli sauce or paste from Yemen. Zhoug may have originated in Yemen, but today, you’ll find it all over the Middle East, and, especially so in Israel.

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RECIPE:

Ingredients
1 large handful fresh coriander leaves
3 medium sized garlic cloves
8 green jalapeños
2 bird's eye chillies
½ tsp cumin seeds or 1/4 tsp ground cumin
¼ tsp of salt
pinch sugar
1 Tbsp lemon juice
3 Tbsp extra virgin olive oil
2 Tbsp water

Additional optional ingredients
Tomatoes
Red Chillies
Lemon Juice
Parsley

Instructions
1. Heat a small frying pan on medium heat and dry fry the cumin for 2-3 minutes until aromatic.
2. Place in a spice mill or coffee mill and ground to a powder.
3. Now let’s make the sauce. Place the garlic, salt and chillies in a chopper and chop until coarse.
4. Chop the coriander leaves next. If your chopper isn’t big enough, do this in 2 batches, then mix everything up in a bowl.
5. Mix in the cumin.
6. Add the olive oil, lemon juice and water and mix (either still in the chopper or with a spoon in a bowl).
7. Place in a container, top with more olive oil and it should keep in the fridge for a couple of weeks.

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