Zhug or Zhoug is a spicy sauce originating in Yemen.

I discovered it as a topping for roasted cauliflower florets but it is also great as a dipping sauce. I've used it as a sandwich spread and with a chickpea burger, and I've stirred it into soups.

It livens things up and is easy to make.

Ingredients:

• 3 garlic cloves, crushed
• 1 large fresh green chilli
• ¼ tsp chilli flakes
• ¼ tsp ground cumin
• Handful fresh coriander
• Handful fresh flat-leaf parsley
• A big squeeze of fresh lemon juice
• Extra virgin olive oil (enough to make a sauce)
• Pinch of sea salt
• Pinch of sugar

Method:

1. Blitz all the ingredients together in a blender, drizzling in enough olive oil to bring it to a sauce consistency.

Footnote:
Zhug's cousin on this site is What Is Ajvar? – a Balkan roasted pepper and aubergine relish, milder but just as moreish.

This recipe is part of my Spice Blends & Condiments collection. Wonky photos, proper food, genuine adventures – The Flexible Chef