Green zhug from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 50) by Eden Grinshpan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sabich with fried eggplant, seven-minute eggs, and Israeli salad; Easy chicken shawarma in a pita; Baked lamb kebabs with roasted vegetables and tahini (Siniya)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gboden on June 02, 2026

    Spicy! So good. Used half cilantro/half parsley

  • sharon_olniyq on March 14, 2026

    Love this so much, just the right amount of heat. I will be putting it in everything! Replaced the grapeseed oil with olive oil

  • Soulkitchenjen on February 04, 2024

    Needs more salt. Very spicy! Just a little bit will do.

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