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Easy
By Alastair Little and Richard Whittington
Published 1995
Originally a Yemeni relish, zhug is now thought of as being as Israeli as El Al. It can be sweetened a little with tomato puree or even ketchup if liked.
Pour boiling water over the chillies and leave to soak for 20-30 minutes. Don’t throw away this water.
Destem the chillies, then scrape out the seeds and discard them. Peel and chop the garlic.
Toast the spices in a dry pan over a low flame and grind.
Put all the ingredients into a food processor and work to a thick paste. Add a little of the soakin