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
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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.
