Green Zhug
Zhug is a kind of relish (or salsa, if you prefer) from Yemen. It is trendy in Israel, where I first tasted this fiery condiment.
Most people enjoy a bit of zhug on flatbread as an appetizer…perhaps with some sliced tomatoes…or to accompany anything coming off a hot grill. I use it liberally in soups or stews to elevate the flavor of a particular dish. But mostly, I am addicted to a breakfast of flatbread, Sicilian tomatoes, a healthy dose of hot green zhug and a small splash of fruity extra virgin olive oil – that alone transports me to
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Zhug is a kind of relish (or salsa, if you prefer) from Yemen. It is trendy in Israel, where I first tasted this fiery condiment.
Most people enjoy a bit of zhug on flatbread as an appetizer…perhaps with some sliced tomatoes…or to accompany anything coming off a hot grill. I use it liberally in soups or stews to elevate the flavor of a particular dish. But mostly, I am addicted to a breakfast of flatbread, Sicilian tomatoes, a healthy dose of hot green zhug and a small splash of fruity extra virgin olive oil – that alone transports me to a sunny Mediterranean coast…and I think that’s a great start to any day!
You can easily make this relish in a food processor in minutes. Alternatively, carefully and aggressively pound everything using a mortar and pestle, and as the great food writer Paula Wolfert once described, “while cursing the whole world and your miserable fate!”
Difficulty: simple
Yield: makes about 3/4 cup