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!!!
- 1.5 cups chopped cilantro
- 1/2 cup chopped parsley
- 2 jalapeños (deseed one or both depending on your spice preference)
- 1 tsp ground cumin
- 1/2 tsp cardamon
- 1/2 tsp ground cloves
- 1 tbs superfine sugar
- 1/4 tsp salt
- 1 clove garlic crushed or grated
- 2 tbs olive oil
- 2 tbs water
- 1 tbs chopped preserved lemon and peel
- Sanitize the jar by filling it with boiling water and letting it sit for one minute. Allow the jar to air dry (if you dry it by hand, it won’t be sanitary!)
- Combine all ingredients in a blender or small food processor. Pulse, until you have a coarse paste – you don’t want to over do it. I made mine in the Vitamix and it worked great!! Add a little more water if need be.