Preparation info
  • Makes

    300 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This chilli paste comes from the Yemenite cuisine of the Middle East that crosses ethnic boundaries and the borders of surrounding countries. Usually made with green chillies, and sometimes with red chillies but without the herbs, zhoug is prepared by hand traditionally and is served with a mezze plate as an explosive condiment. A highly coveted essential of the Middle Eastern region.