For many years, we’ve been huge fans of Zhoug, a spicy condiment/sauce originating from Yemen. Since making our first batch & being amazed at the sheer volume of chillies needed, we’ve been hooked on its spicy, fresh ‘green’ kick. Think of a Middle Eastern version of a salsa verde or chimichurri & you’re on the right track of where this spicy coriander/green chilli sauce fits. So we were obviously very pleased with ourselves when we finally cracked the recipe for a dry blend, meaning we can share the Zhoug love far & wide! The basic method of creating this sauce is so simple: 1 Tbsp of Zhoug spice 2 Tbsp oil 1 Tbsp lemon juice Stir everything together & leave for 2 hours to rehydrate, then drizzle on anything as you serve You can tweak this basic recipe according to taste. For more of a vinaigrette, perfect for Summer salads & mixed grains, quinoa or cous cous, use cider or red wine vinegar instead of lemon juice. This is also good as a marinade for meat as it will begin to tenderise it. We love it drizzled on kebabs, with flatbreads, falafel, tofu, halloumi or even as a dip in a mezze feast. Pop any leftover sauce in the fridge & it’ll be alright for a couple of days Stir a dollop into Greek yoghurt or creamy hummus & you’ll get an amazing combo of cooling & fiery flavours! Like so many in our range, this is another that’s sugar-free, gluten-free, paleo & vegan too. With no fillers or anything artificial, our unique blend of herbs & spice create the purest, freshest flavour possible to give your food attitude. This makes it ‘free’ on all the slimming plans we know of! It’s equally at home as a rub, although you’ll need to use it sparingly. Add 1 tsp to oil for a marinade & rub over lamb or chicken before roasting. Add a pinch to stir fries, pesto, roast veg & thick soups – you’ll find yourself cooking things specifically you can drizzle with Zhoug!
