Zhoug is a vibrant green, spicy Yemenite chilli paste. It’s fresh and fragrant and goes so well with kebabs, grilled fish, fried eggs and roasted aubergines. It’s a balance of flavours, so tweak my recipe to suit your taste, adding more lemon or chilli to make it perfect.
Chuck everything into a blender and blitz into a smooth paste. If it looks too thick add a little more oil. Check the seasoning and add more salt to taste. Transfer to a serving bowl and tuck in.
A large bunch of parsley leaves
A large bunch of coriander leaves and stalks
2 cloves garlic
2 green chillies, roughly chopped
½ tsp ground cumin
The juice of a lemon
4 tbsp olive oil