Zhoug is the most popular hot sauce in Israel, with its bold herbal flavours of coriander, cloves, parsley and a kick of green chilli. Often called Schug, Zug, or Zoug, the green paste is incredibly versatile and works especially well in marinades for chicken, lamb and shellfish.
Any other ingredients will be specified in each individual recipe
Preheat an oven to 180C and line a large baking tray with foil. Chop up the sweet potato and carrots into 1 inch chunks and slice the onions into quarters. Toss them all in Early Harvest Olive Oil and spread over a baking tray. Roast for 20 minutes. In the meantime, dice up the courgette and peppers then add to the baking tray, cook for ten minutes. After ten minutes spoon over the Zhoug, using Early Harvest Olive Oil to loosen if needed, and mix to coat the vegetables. Roast for another 10 minutes or until cooked through. Serve with grilled lamb and couscous.
Chop the potatoes into quarters and put them in a pan to boil. In the meantime, turn the grill to a high heat. Cook the potatoes for 5 minutes or until soft. In the last minute, toss the asparagus in to blanch and then drain. Heat the Early Harvest Olive Oil in a deep pan. Dice the onion and fry in the pan for 5 – 10 minutes. Crack the eggs into a bowl and beat, stirring in the Zhoug to combine. Pour the eggs into the pan with the onions and leave for a minute before adding in the vegetables. Once a crust has formed around the edge of the pan, top with the cheese and place under the grill until the eggs have set. Remove from the grill and top with fresh coriander and some more Zhoug.
Ingredients: 1/2 cup full fat yoghurt, 2 tbsp Zhoug, (optional) a handful of fresh parsley, mint or coriander
Mix 1/2 cup of full fat yoghurt with 2 tbsp of Zhoug. Finely chop some fresh parsley and coriander and stir in for extra flavour. Serve with crudités for a fresh & crunchy snack or spoon on the side of tagine or curry for a cooling dip.
Combine the ingredients in a jar and shake well to combine. Works great over salad, stirred through grains, or as a marinade for meat or fish.
Take 2 fillets of white fish and place them on a lined baking tray, skin up. Drizzle over Early Harvest Olive Oil, a squeeze of lemon juice and season generously. Place under a 150C grill and cook for 12 minutes or until the fish comes apart in flakes. Serve on a bed of quinoa or Siyez. You can stir through some Chickpeas, tomato, cucumber and spring onion for a take on traditional tabbouleh. Top the fish with a generous spoonful of Zhoug and some fresh chopped parsley.
Preheat the oven to to 180C. Remove the leaves and the woody stem of the cauliflower, making sure to leave enough to keep the head in one piece. Place the cauliflower on a lined baking tray and brush with Early Harvest Olive Oil. Season generously and cover with foil. Bake for 35 – 45 minutes. Remove the foil and spread over the Zhoug. Bake for a further 5 minutes uncovered. Remove from the oven and sprinkle over some fresh chopped coriander. Serve with hummus.
Place all the ingredients into a blender and blend until smooth. Adjust the quantity of Zhoug to taste. Transfer to a bowl and top with a swirl of Early Harvest Olive Oil and a spoonful of fresh Zhoug. Serve with pita or crudités.
Combine the Zhoug, yoghurt, lemon and orange juices and the salt in a bowl. Cover the meat with marinade and leave to rest for a minimum of two hours in a sealed container. To cook, thread meat onto the skewers, then grill on a BBQ, or grill for 2-3 minutes each side until cooked through. Serve with Couscous or new potatoes and a green salad.
Grilled Kebab Skewers
Soak your skewers in water if using wooden skewers. Dice the vegetables into 1 inch cubes. Place them onto the skewers along with the lamb, alternating between each (pepper, courgette, onion, lamb, pepper etc.). Take 2 tbsp of Zhoug and loosen with a splash of Early Harvest Olive Oil. Brush this over the kebabs before placing them on the grill. Once the meat is cooked through and vegetables are lightly charred, remove from the grill and serve with flatbreads or couscous and yoghurt. For a vegetarian option, swap the lamb for mushrooms.
Ingredients: 2 sweet potatoes, 400g tin of black beans, 2 spring onions, 1 red chilli, 65g flour, salt & pepper to taste, 3 tbsp Zhoug, 4 burger buns, 2 large tomatoes, 1 red onion, vegetable oil for frying
Preheat the oven to 200C. Poke the sweet potatoes a couple of times with a fork, place on a baking tray and roast for 40 minutes or until soft. Allow to cool then remove the skin and mash the potato in a bowl. Drain and rinse the beans and mash roughly, leaving some whole. Finely slice the spring onion and chilli and add to the potato along with the beans and flour. Adjust the flour quantity as needed. Season generously and stir through 2 tbsp of the Zhoug. Form the mixture into patties, around the size of your palm and flatten to 1 inch thick. Heat up some vegetable oil in a pan and place the patties in. Fry for 5 – 7 minutes or until golden brown on one side and flip. Cook for a further 5 -7 minutes. In the meantime, slice open your burger buns and place under the grill if you’d like to toast them. Slice up the tomatoes and red onion. Once the burgers are cooked, spread a thin layer of Zhoug on the bottom bun, and layer the patty, tomato, red onion, and lettuce, before topping with the bun. You could add avocado, halloumi or even some homemade hummus.
Ingredients: 2 eggs, 1 tsp vinegar, 1 English muffin, 2 tsp Zhoug, 2tbsp cream cheese, (optional) toasted pumpkin seeds and fresh coriander
Bring a saucepan of water to a simmer and add a dash of vinegar to help the egg stay together. Using a spoon, swirl the water and drop the egg into the centre. Cook for 3 -4 minutes or until the white has set. Using a slotted spoon, scoop out the egg and place on a paper towel to absorb excess water. Repeat for the second egg. Slice an English muffin in half and toast. Once ready, mix the cream cheese and Zhoug, then spread the mixture thinly over each side and top each with a poached egg. Sprinkle over some toasted pumpkin seeds and fresh coriander if desired.
Ingredients: 1 – tbsp Early Harvest Olive Oil, 1 white onion, 3 garlic cloves, 1 large bell pepper, 1 tbsp Sun-Dried Tomato Paste, 1 tsp ground cumin, 400g chopped tomatoes, 4 eggs, salt & pepper to taste, 1 tbsp Zhoug, sourdough bread, a handful of fresh coriander or parsley, crumbled feta
Finely chop the white onion and dice the bell pepper. Add the Early Harvest Olive Oil to a large, deep frying pan with a lid and begin frying the white onion. Fry for a few minutes then mince in the garlic gloves. Fry for 2 -3 minutes or until fragrant and toss in the pepper. Allow the pepper to soften for a few minutes before stirring in the Sun-Dried Tomato Paste and cumin. After a minute or two, throw in the chopped tomatoes and give everything a stir. Season well and bring to a simmer. Using a spoon, make wells in the mixture and crack the eggs into them. Cover and cook for 5 – 7 minutes or until the eggs are done. Remove from the heat, drizzle over the Zhoug, and top with fresh herbs and crumbled feta if desired. Serve with thick slices of crunchy sourdough.
Place a pan of water on to boil, and add in the Black Rice once boiling. Cook according to the instructions. Once the rice is cooked, drain and stir through 1 – 2 tbsp of Zhoug. Set aside to cool. Whilst the rice is cooling, thinly slice the celery and apples, and halve the cherries, adding these to a bowl with the roughly chopped up walnuts. Once the rice is cool, add this to the bowl. To make a quick dressing, mix 1 – 2 tbsp Zhoug with the Early Harvest Olive Oil, lemon juice and honey, and give it a good shake. Serve the rice mixture over a bed of chicory leaves and top with the dressing.
Combine all of the ingredients, except the oil, in a food processor and pulse in a paste. Don’t over-blend, some texture is good! Scoop out around 2 tbsp of the mixture and roll into a ball. Repeat with the rest of the mixture. Place in the fridge to chill whilst you heat up 1 inch of vegetable in a pan for frying. Once the oil is hot, add the falafel to the pan and fry for 5 -7 minutes or until golden brown, making sure to turn them to cook all sides. Serve with pita, salad and tzatziki, or fold into a wrap with roasted veg.
Ingredients: 1 large white onion, 1 – 2 tbsp Early Harvest Olive Oil, 2 garlic cloves, 1 large aubergine, 1 tbsp Sun-Dried Tomato Paste, 1 tbsp cumin, 1 tbsp ground coriander, salt & pepper to taste, 400g chopped tomatoes, 400g Chickpeas, a handful of fresh coriander, 4 tbsp Zhoug, rice to serve
Dice an onion finely and add to a pan with some Early Harvest Olive Oil. Fry for 10 minutes or until translucent then mince in the garlic cloves. Whilst the onion is frying, dice up one large aubergine. Once the garlic is fragrant, spoon in the Sun-Dried Tomato Paste, cumin, and ground coriander. Stir and season well with salt and pepper. Fry for 2 minutes before adding in the chopped tomatoes, Chickpeas and aubergine. Cover and simmer for 20 minutes or until the aubergine is soft. Remove from the heat and sprinkle with fresh coriander. Serve over rice with a spoonful of Zhoug on top for a spicy kick.