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Pepper

Pepper

By Christine McFadden

Published 2008

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This popular Yemeni spice paste is the Middle Eastern equivalent of pesto. There are red versions based on red peppers and garlic, and green versions with more fresh coriander and parsley. Spices generally include black peppercorns, green cardamom, coriander and cumin seeds, but there is no set formula. Some people include caraway instead of cumin, and others add cloves (recipe).

Spread over warm pita bread, zhug makes a fiery appetiser. It’s great as a marinade for mackerel or sardines – it cuts the oiliness – or you can use it as a sauce for grilled meat and chicken.