Zhug

It’s Zippy! It’ Zingy! It’s Zhug!

I just learned about this Yemeni treat a last week from a Dana Farber nutritionist and it’s my new, and perhaps permanent, favorite thing. This simple condiment has so far, transformed, or dare I say transcended, my white bean and kale quesadillas, avocado toast (twice,) a baked potato, and an egg sandwich. If you like a dash of spice in your meals this flavorful mix-in for will become your go-to secret ingredient for everything from eggs to soup.

The recipe is simple. If you do a Duck Duck search you’ll find lots of variations and can tailor a mixture to suit your tastes. For example, I swapped jalapeño for for serrano in the original recipe.

Stored in a tightly lidded jar it’s good for a month. A month! Ha! This won’t last two weeks!

Zhug

1/2 cup neutral oil (rapeseed, or olive)
2 tsp cumin seed
2 tsp coriander seed
1 tsp turmeric
2-3 peppers seeded jalapeño or serrano
1 clove garlic
large bunch cilantro, roughly chopped, small stems okay
bunch flat parsley, roughly chopped, small stems okay

  • toast cumin and coriander in dry pan until fragrant – about a minute
  • Seed peppers. Discard seeds for less intense heat.
  • put all ingredients into a blender 
  • Blend till smooth

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