Zhug, a fiery green chilli herb sauce, originated from Yemen but is used all over the Middle East to spoon over falafel, swirl into dips or serve alongside grilled kebabs. This recipe makes about three times the quantity of zhug you will use to make the dip, but the sauce will keep, refrigerated, for over a month.
To make the zhug, put all of the ingredients in a food processor and process until chopped, but not too fine.
Spread the yoghurt onto a flat plate. Drizzle with the olive oil and swirl a good spoonful of the zhug into the middle. Store the remainder in the refrigerator. Serve with warm flatbread.
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