Zhug (pronounced zoogh) is an Israeli-Yemenite sauce, a green hot sauce, that is great with grilled vegetables, such as asparagus and broccolini, and raw vegetables such as strips of zucchini, cut radishes, cos lettuce and cucumber pieces. Leave the seeds and membrane in the chillies if you like plenty of heat, or even use more chilli.
Ingredients
| 2 | Cardamom pods, use the seeds only (Main) |
| 1 tsp | Black peppercorn (Main) |
| 1 tsp | Coriander seeds (Main) |
| ½ tsp | Cumin seeds (Main) |
| 2 | Red chillies, finely chopped, remove seeds and white membrane before chopping for less heat (Main) |
| 2 | Garlic cloves, finely chopped |
| 1 cup | Finely chopped parsley (Main) |
| ¾ cup | Chopped coriander (Main) |
| ⅔ cup | Extra virgin olive oil (Main) |
| 4 tsp | Lemon juice |
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Directions
- Toast cardamom seeds, peppercorns, coriander seeds and cumin seeds then allow to cool before grinding in a spice grinder or mortar and pestle.
- Place in a small food processor with the chillies, garlic and herbs. Process to combine. Add the oil and lemon juice and process. Taste and season with salt.
- Place in a small serving bowl, cover well and keep in the fridge until ready to use.
