Zhoug is a bold, herbal spice paste with coriander, cloves, parsley and a kick of green chilli.
Zhoug became huge in Israel in the early 1950s, in the aftermath of “Operation on Wings of Eagles,” where 50,000 Yemenites were airlifted away from political persecution. They shared their cooking skills and fresh approach; now Zhoug is the most popular hot sauce in Israel.
Use it anywhere you want a spicy freshness
Toss through roast potatoes
Mix with yoghurt as a dressing or dip
Spread on roast cauliflower and serve with hummus
Brush onto roasted lamb or aubergines
Dress a beetroot and goats cheese salad
Use towards the end of cooking to maintain the fresh flavour