About this Sauce

• This sauce is based on a Yemenite recipe and is often referred to as the cousin of red harissa.
• It’s made mainly with fresh green chillies, large bundles of fresh herbs such as coriander, parsley and mint, with ginger and rose water for that delicate yet fiery zingy flavour.
• It is exceedingly good for marinating fish, simply score the fish and spoon the Zhoug inside the grooves, drizzle with olive oil, wrap with foil and cook as desired.
• Zhoug adds a refreshingly pleasant kick to sour cream, cottage cheese, mayonnaise, guacamole, beetroot dip and taramasalata.
• It’s delicious used as a dressing especially when mixed with basil olive oil and drizzled over new potatoes, brussel sprouts, leafy greens and vegetables such runner beans, peas, zucchini and asparagus.