Zhug is a hot chilli sauce that originated in Yemen, sometimes spelled zhoug. It always asserts its presence but doesn’t overtake, making it a useful marinade or paste-like dressing to have in your repertoire. That aside, it’s just lovely to eat; fresh and curiously purifying amid all the herbaceous ingredients. And most importantly, it will help you deliver on your heat-bubbled promise of a decent dinner every single time.
Makes 1 cup (250 ml/ 8 1/2 oz).
Ingredients 10
3⁄4 tbsp coriander seeds
3⁄4 tbsp cumin seeds
Pinch caraway seed
125 ml grapeseed oil
3⁄4 bunch flat-leaf parsley (italian parsley), thick stems removed
1⁄4 bunch coriander (cilantro), leaves, roots and stems, rinsed
2 1⁄2 green chillies
1 clove garlic
1 1⁄2 tsp ground turmeric
salt flakes, to season
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Method 4
Place a frying pan over low heat. Add the , and and toast, stirring constantly until fragrant.
Remove from the heat and allow to cool before adding them to a spice grinder or mortar and pestle and grinding to a powder.
Transfer the ground spices to a blender. Add the , , , , , and . Blitz until the mixture just comes together.
Season generously with salt. Store in a screw top jar in the fridge for up to a month.
Katrina Meynink's tips
Makes 1 cup (250 ml/ 8 1/2 oz).
Store in a screw top jar in the fridge for up to a month.
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Notes
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