Zhoug

Tel Aviv was introduced to this spicy and herby green dip as a result of immigration from Yemen in the early 20th century. It’s the go-to dip when looking for added heat, and you won’t find a street-food stall without it. The level of chilli varies, but in some places it can have a really strong kick. It’s great as a topping for hummus and tahini, and goes well with a variety of meats. This recipe, which is also used in our Delamina restaurants, is medium-hot, but you can adjust it to your