With its origins in Yemen cuisine this vibrantcondiment will jazz up your falafels or salads in ways you never knew were possible. Its fresh, spicy and garlic taste will be a delight to try. Also, lasts for up to a week in the fridge. Let me know what you think of this recipe in the comments.

How to Make Zhoug

  • Servings: 1 small jar
  • Difficulty: easy
  • Print


    For the Zhoug:
  • 2 tbsp fresh coriander/cilantro
  • 2 tbsp fresh parsley
  • 1 clove garlic
  • 1 chili pepper
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds (or ground coriander)
  • ½ tsp salt
  • 120ml olive oil


  1. Dry pan fry the cumin seeds and coriander seeds for a few minutes until fragrant.
  2. Add all ingredients into a blender and blitz until smooth.
  3. Pour into a jar and add some olive oil to seal it, and keep in the fridge for up to a week.

  1. Pingback:Watercress, Cucumber Salad & Zhoug Millet

Leave a Reply

Your email address will not be published. Required fields are marked *