Photo: Greg Dupree
If you like chimichurri or Italian salsa verde, you’re bound to love zhug. Originally from Yemen and now one of the “national sauces” of Israel, zhug (pronounced skhoog) is a spicy, loose, herb-flecked sauce. Though bright and herbal from the cilantro, the sauce takes on richness and depth from ground spices—cumin, coriander, and cardamom. It would be fantastic drizzled over a whole-grain bowl featuring quinoa and chickpeas, served with falafel, or spooned over grilled fish, shrimp, beef, pork, or chicken.
How to Make It
Pulse all ingredients in a food processor until thick. Serve immediately, or refrigerate in an airtight container up to 1 week.
