Z’HOUG
YEMEN
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)
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
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.