Zhug Sauce Recipe
Zhug (Hebrew: סְחוּג , romanized: s'ḥug), sahawiq (Yemeni Arabic: سَحاوِق) or bisbas (بسباس) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabboj (Arabic: معبوج ). - another mixed up Middle Eastern recipe, although it seems clear it did originate in Yemen.
Ingredients
1 very big handful of coriander (60g) with stalks, roughly chopped
1 big handful of flat leaf parsley (40g), woody stalks removed, roughly chopped
10-20g pickled jalapenos (add more or less depending on your taste for heat)
2 cloves garlic, peeled
½ tsp ground cumin
½ tsp ground coriander
3 tbsp white wine vinegar
3 tbsp good olive oil
Method
Whizz it all in a blender or food processor. If you don’t have one then chop all the dry ingredients together on a board, adding a little salt to help get the juices flowing, until the mix is becoming a pulp. Then put into a container, add liquids and mix well.
Few more things:
Some recipes for this call for zest of orange to be added, I think lemon works better but it’s up to you and it’s also perfect without either.
Try and buy herbs from greengrocers where possible, or from eastern and middle eastern food shops (we have lots in Easton, e.g. Sweet Mart, Istanbul) because you can get big bunches and no plastic is involved - the quality is usually much higher too.
This will keep in the fridge for a few days.
Enjoy!
Written by Liz Haughton
Bristol resident for twenty five years, Liz ran the Folk House Cafe in Bristol for 13 and half years, adding Spike Island Cafe in along the way, until August 2019. Liz is currently organising a series of Slow Creative Retreats (www.slowretreats.co.uk) and encouraging nursery school kids to play with their food. Liz is a cook, writer, painter and general dabbler in all things creative.
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