Zhug (Yemeni Green Chilli Paste) - Middle Eastern Recipe

Zhug (Yemeni Green Chilli Paste)

🌍 Middle Eastern, Yemen (and Israel via Yemeni Jewish diaspora) Difficulty: ●●●○○

Yemeni Jewish immigrants brought zhug to Israel in the 1940s-50s, where it became one of the defining condiments of Israeli street food.

Ingredients

• 6 fresh green chillies (or jalapeños), roughly chopped
• 4 cloves garlic
• Large bunch fresh cilantro
• Small bunch fresh parsley
• 1 tsp cumin
• ½ tsp cardamom
• ½ tsp black pepper
• ¼ tsp cloves
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt to taste

Method

1. Step 1 — Roughly blend or pound chillies and garlic in food processor or mortar.
2. Adding — Add herbs; blend until coarsely chopped (not a smooth paste — texture is important).
3. Adding — Add spices, olive oil, and lemon juice; blend briefly.
4. Seasoning — Season with salt; adjust heat with more chillies.
5. Storing — Store covered with a film of olive oil in the refrigerator for up to 1 week.
6. Serving — Serve alongside saltah, with flatbread, or as a condiment for eggs and grilled meats.

Tags: green chillies, garlic, bunch fresh cilantro, bunch fresh parsley, cumin · Source: Brittani's Almanac