Z’houg is a Yemeni relish or chutney and, as with dukkah, it has entered the mainstream in the West with chefs featuring it on their menus to go with grilled meats or as a spread in sandwiches, which is how it is used in Yemen, a little like the French use butter. I sometimes use it as a dip or even as a marinade. You can use green chilies here instead of red ones, but be sure to use a mix of mild and hot chilies so that the z’houg is not too fiery.
MAKES 2 CUPS (500 ML)
INGREDIENTS:
- 4 ounces (125 g) mild red chilies, seeded and cut into chunks
- 4 ounces (125 g) hot red chilies, seeded and cut into chunks
- 5 cloves garlic, peeled
- ½ bunch cilantro (3½ ounces/100 g), leaves stripped off the stems
- ½ bunch flat-leaf parsley (3½ ounces/100 g), leaves stripped off the stems
- 1 teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 1 teaspoon salt
- 1 teaspoon finely ground black pepper
- 2 tablespoons extra-virgin oil
INSTRUCTIONS:
- Put the chilies and garlic in a food processor and grind until coarse.
- Add the herbs, spices, salt, pepper, and oil and continue processing until you have a lightly textured paste.
- Transfer to a glass jar with a tight-fitting lid.
- This chutney will keep in the refrigerator for about 2 weeks.
