Zhoug is a spicy Yemenite condiment made from chilli, coriander, garlic
and spices. It starts out as a spice blend, then adds wet ingredients to
create a sauce that can last a month or so in the fridge if sealed with oil.

amalgamate the sauce in a blender, but the traditional way is to use a
mortar and pestle.

In Israel, where it has become a really popular condiment on the Israeli
national snack, falafels. pile it onto my falafel-stuffed pita rolls.



In Yemen, it is eaten with bread or provides a spicy topping to stews.
You could also use it as a marinade or sauce with beef, lamb or fish.

Zhoug
Anna’s very own recipe. Makes ½ cup sauce.
Ingredients:
½ teaspoon coriander seeds
1 green cardamom pod
¼ teaspoon caraway seeds
¼ teaspoon cumin seeds
¼ teaspoon black peppercorns
¼ teaspoon salt
1 garlic clove
2 fresh red chillies
1 cup fresh coriander, leaves and stalks
1 tablespoon fresh parsley
4 tablespoons olive oil
Method:
1. Mix coriander seeds, cardamom, caraway seeds, cumin seeds and
peppercorns then dry roast in a sauce pan for approx. 5 minutes until
the spices become fragrant. Cool.
2. Grind spices in a grinder then transfer to blender or mortar and pestle.
3. Add fresh coriander, parsley, chilli and garlic and pound into a paste.
4. Add a little olive oil and salt then mix to combine.