Zhoug is a bold, herbal spice paste made with coriander, cloves, parsley and a kick of green chilli. Use on or in meals that you want to add a fresh heat to!
Zhoug became huge in Israel in the early 1950s, in the aftermath of “Operation on Wings of Eagles,” where 50,000 Yemenites were airlifted away from political persecution. They shared their cooking skills and fresh approach; now Zhoug is the most popular hot sauce in Israel.
Try Zhoug with roast potatoes, mixed with yoghurt as a dip, or brushed onto roasted meats, or aubergine!
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