Name: Zchug
Yield: Makes about 475 ml/16 fl oz/2 cups
Ingredients: 2.5 ml/½ tsp turmeric; 2.5 ml/½ tsp curry powder; 1 small bunch parsley, chopped; 5 fresh or canned tomatoes, diced; 1 small bunch coriander (cilantro), roughly chopped; 5–8 garlic cloves, chopped; 2–3 medium-hot chillies, such as jalapeño; juice of ½ lemon; 10 ml/2 tsp ground cumin; seeds from 3–5 cardamom pods; pinch of sugar, if necessary; 30 ml/2 tbsp extra virgin olive oil; salt

Preparation info

Makes about
475 ml

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This is the Yemenite chilli sauce that has become Israel’s national condiment. It is hot with chillies, pungent with garlic and fragrant with exotic cardamom. Eat it with rice, couscous, soup or meat. Zchug may be red, green or, as here, somewhere in between.

Ingredients

5–8 garlic cloves, chopped
2–3 medium-hot chillies, such as jalapeño
5 fresh or canned

Condiment
Vegan
Spicy
Gluten-free

Method

Put all the ingredients except the sugar and salt in a food processor or blender. Process until well combined, then season with sugar and salt.
Pour the sauce into a serving bowl, cover and chill in the refrigerator until ready to ser

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Zchug

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