Zhoug from Jerusalem (page 301) by Yotam Ottolenghi and Sami Tamimi

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

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

  • sosayi on May 16, 2018

    Delicious, spicy and herbal condiment. I used frozen, hot, hatch chiles (only chile I had on hand) and quite loved this. It was fabulous with the Lamb and Cannellini Bean Soup.

  • twoyolks on July 31, 2017

    This is really spicy when made with jalapeños. I'd remove the seeds in the future.

  • blepharisma on October 20, 2013

    I think this turned out a little too watery - possibly due to the type of green chile I used. Would hold off on adding the extra water until you know the consistency of the other ingredients. Otherwise, very flavourful. A fun condiment to have on hand.

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