Zhoug

[shilly]

Zhoug

This is a hot Yemenite paste often served to accompany falafel, shwarma and salads. It is very potent and is reputed to have the ability to extend your lifespan, if you eat enough... but treat it (and eat it) like wasabi -- a teaspoon would be very painful indeed!

The hotter the chillis, the better -- and if you have the time, muscles and energy to bother crushing your chillis to a paste by hand, your zhoug will be even hotter.

The "h" in zhoug is an aspirated sound and the "z" is quite soft (although IANAY so my pronunciation is far from perfect)

• 400 g green chilli peppers (fresh, not dried)
  
• 100 g chopped flat parsley
  
• 100 g chopped coriander (cilantro)
  
• 20 g finely chopped garlic
  
• 1 tsp ground cumin
  
• 1/2 tsp ground cardamom
  
• salt and pepper
  

The amounts given are relatively arbitrary, especially given how much chilli peppers will vary in potency -- you should experiment to see what you like.

Either crush or process the chilli peppers to a rough puree. Add the herbs and crush or process again. Add the spices and do the same once more. Taste (carefully!) and adjust the spicing/seasoning accordingly. Eat and enjoy!

Zhoug keeps for a long time in the fridge -- several weeks.

Keywords: Side, Vegetarian, Easy, Vegetables, Kosher, Dip, Hot and Spicy, Middle Eastern, Food Processor

( RG454 )