3 Yemeni Green Chilli Dip with Yoghurt

Name: Yemeni Green Chilli Dip with Yoghurt
Prep time: 10 min
Total time: 10 min
Yield: Serves: 4
Cuisine: Yemeni
Ingredients: 1 large handful of flat-leaf (Italian) parsley, coarsely chopped; 1 large handful of coriander (cilantro) leaves, coarsely chopped; 1 teaspoon salt; 1 teaspoon ground cumin; Grilled Flatbread, to serve; 2 tablespoons extra virgin olive oil; 1 tablespoon extra virgin olive oil; 250 g (9 oz) Greek-style yoghurt; 2 teaspoons white wine vinegar or sherry vinegar; 1 garlic clove; 2 thumb-size green chillies, seeded; ½ small white onion, chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
10 min

Appears in

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.

Ingredients

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

Asia
Yemen
Side dish
Vegetarian
Gluten-free

Method

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.