While Zhoug might sound like a Marvel super villain, it is actually a super simple condiment that you will want to put on EVERYTHING. Once again Ottolenghi wins with this dish. Zhoug is traditional to Yemeni Jews and a staple in Israli cuisine (think shawarma and falafel pitas with much Zhoug).
This recipe comes from Ottolenghi’s Jerusalem cookbook, and while I always make a few modifications, my strongest recommendation would be to double the recipe! Graham and I have been slopping this on everything from the spiced lamb and eggs, with yogurt sauce, to my toast in the morning, poached eggs, and I even snuck a little on the chicken burgers I made tonight. If prepared properly (with sanitized jars etc.) the Zhoug should keep in the fridge for up to three weeks… but I assure you it won’t be around that long!!!