3 Yemeni Green Chilli Dip with Yoghurt

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

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.

Preparation: 10 Minutes


  • 250 g (9 oz) Greek-style yoghurt
  • 1 tablespoon extra virgin olive oil


  • 1 garlic clove
  • 2 thumb-size green chillies, seeded
  • ½ small white onion, chopped
  • 2 teaspoons white wine vinegar or sherry vinegar
  • 1 teaspoon ground cumin
  • 1 large handful of coriander (cilantro) leaves, coarsely chopped
  • 1 large handful of flat-leaf (Italian) parsley, coarsely chopped
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil


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.