Zhug

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.