Henry spreading Zhug on what appears to be a prosciutto and tomato sandwich back when we were on Salt Spring and had our catering company Nellie’s!
The thing about feeding yourself, is it’s got to taste good. If it doesn’t, you’re going to stop being interested in doing it, and that's the last thing we need. This zhug makes everything yummy.
In professional cooking, or maybe just cooking in general, we often have what I call a “crutch“. Something you return to over and over again because you know it's delicious. It’s like a safety net. If all else fails, at least we’ll have good zhug.
Zhug is a hot sauce from Yemen. Similar to chimichurri, it’s an uncooked, unfermented chili-herb-spiced sauce. It is grassy, perfumed, hot, salty and sweet. It does something to me this sauce. Depending on your preferred spice level, it can open up your sinuses, remind you of a bright summer day, and give you a dose of all vitamins and minerals that your body is begging for.1 It is the perfect condiment to have in your fridge at all times. I recently shared it in the current volume of Folklife, a beautiful semi-annual print publication which is focused on the Gulf Islands B.C. You can buy yourself a copy here if you’re interested in what it means to live close to the earth, with intention and creativity.2
Things I would do with zhug:
Put it on eggs
Fully loaded sweet potato with yogurt, zhug, crispy shallots
Add it to any sandwich
Spread it over steak
Add it to a pot of white beans after they’re done cooking
And on and on…
A couple of notes on the recipe.
Folklife is a vegan publication, thus the addition of agave. When I make zhug I use honey. Use whichever you would prefer.
This sauce can stay in your fridge for a long time, at least two weeks.
The real secret to great zhug is how you season it. Here’s my approach. You’re on step five, see below. You want to add salt, honey, and lemon until it sings for you. There will be a moment where it hits the right pitch, and you’re like…yes that is correct. I think of seasoning like a precipice, depending on the dish of course. Many things don’t call for heavy handed seasoning, but this does. You want to take it to the edge, but don’t fall off.
One last thing. I have never made this recipe the same time twice. My spice mix always has a slightly different ratio. Sometimes I have more cilantro than parsley. Occasionally I don’t have lemons so I add white vinegar. For me, recipes are guides not doctrines. I would love for you to feel free when you cook.
Zhug!!! Thrilled to have this recipe :)
Thank goodness you began with Zhug--my first "Nellie's" love, and much missed.