Adapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference.
A pungent, aromatic salad/condiment, which is an ideal accompaniment to grilled fish, meat and poultry. I love it also with steamed potatoes and cauliflower.
The dark, tart-fruity pomegranate molasses, preferably homemade, complements beautifully this unusual mixture of herbs.
Serves 6-8 (more…)
This is my version of the sauce, from my book Mediterranean Hot and Spicy
Zhug was brought to Israel by Yemenite Jews and is now the hot condiment of choice in Israel. You will find zhug (also called z’ houg) made with green or red chilies in falafel stands and in the kebab restaurants that serve shawarma –vertically skewered pieces of meat– accompanied by many different salads, spreads, relishes, and freshly baked pita bread. Zhug is made with fresh chilies, garlic and coriander, cardamom and other spices. It is usually very hot, so you should start with a small amount. Mixed with soaked and ground fenugreek, it becomes Hilbeh. I prefer to make my zhug with green chilies, to distinguish it from the other red hot sauces of Eastern Mediterranean.
Photo by zoyachubby
OTHER USES:You can add a little Zhug to soups, pasta, and bean dishes, besides serving it as a condiment with Falafel or any fried vegetable slices. To make a delicious low-fat sauce or dip for vegetables, mix it with reduced or nonfat Greek yogurt. (more…)
Based on the dish prepared by Lebanese chef and food writer Anissa Helou
Serves 6-8 as an appetizer (more…)
