ZHOUG (a spicy herb sauce of Yemenite origin that is common in Israel and Syria, 1-1/4 cups)


2 Hungarian wax peppers, stemmed and coarsely chopped, seeds are good (jalapenos can be substituted)

1-1/2 cups fresh cilantro leaves (from one large bunch or two small ones)

1-1/2 cups fresh flat leaf parsley leaves (from one bunch)

2 cloves peeled garlic

½ teaspoon kosher salt

1 teaspoon ground coriander

1 teaspoon ground cumin

½ cup extra virgin olive oil

1-1/2 teaspoons sherry vinegar



1.Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

SERVE WITH: falafel, kebabs, or as a dip for bread


from Epicurious.com

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