This is an opportunity to travel in your kitchen for a bit, and today we’re going to Yemen. Yemen is in the Arabian Peninsula neighbouring Oman, Saudi Arabia, Djibouti and Eritrea. So you can only imagine the complexity of flavours in this region!
While Yemen is a beautiful country, it has unfortunately been plagued by a humanitarian disaster. To read more about what’s happening in Yemen, click here. To realize how breathtaking of a country it once was, click here.
As of late, there’s been a lot of interest in the culinary world around a Yemenite condiment known as Zhug (Hebrew) or Sahawiq (Arabic)- and it’s absolutely beautiful. Here I make the green variety with lots of cilantro, parsley, garlic and different spices.
I use it in my salads or add a dollop of it on my hummus. It’s also great with falafel or with potatoes or breadfruit 🙂 It’s also a fairly healthy condiment 🙂
Once you’ve made your Zhug/Sahawiq, you can pack it in a jar and it will stick around for a few weeks (just be sure your jar is dry).
- 1 bunch of cilantro
- 1 bunch of parsley
- 4 garlic cloves (add more if you like strong garlicky flavours)
- 1-2 green scotch bonnets (for Jamaica, chili bird peppers for abroad)
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon cardamom (optional- but I find this really adds some magic)
- Salt, black pepper
- 1 lime- juice of
- 3 tablespoons olive oil
- Wash the cilantro & parsley. Set aside.
- Chop the garlic cloves finely (incase your food processor doesn’t do the job well)
- Then just toss all the above ingredients into a food processor and blend into a smooth paste. If necessary, you can add 2 tablespoons of water.