Zhug is a fiery condiment popular in Israel where it was introduced by Yemenite Jews. Serve it with pita bread as a dip, or as a zesty sauce with grilled poultry or white fish. The recipe is not cast in stone – you can use flat leaf parsley instead of, or as well as, coriander, or use caraway seeds to replace the cumin. Peppercorns and chillies are a must, however.


  • mild green or red chillies 4–5, deseeded and chopped
  • hot red chilli 1 small, deseeded and chopped
  • garlic cloves 4–6, crushed
  • coriander large handful, coarsely chopped
  • coriander seeds 2 tsp
  • cumin seeds 1 tsp
  • black peppercorns 10–15, crushed
  • green cardamom seeds from 6 pods
  • lemon juice 1 tbsp
  • salt to taste


Put all the ingredients in a food processor and blend briefly to a coarsely- textured paste. Thin with a little water, if necessary, to a salsa-like consistency. Store in a screw-top jar in the fridge for up to 2 weeks.