Dune zhoug
The first thing you need to know about zhoug — that chunky, herb-laden, garlic bomb of a hot sauce that probably seasoned your last falafel — is that it hails from Yemen. Everything else, including how it’s spelled, which spices are essential and what herbs don’t belong, is grounds for bickering. The characteristic ingredients — cilantro, chiles and garlic — are pantry staples in most Southern California kitchens, whether they veer Mexican, Thai or Vietnamese, but it’s the heavy-handed garlic and the addition of dry spices such as cumin, coriander, cardamom or caraway that lend zhoug its unique character.
Chef Scott Zwiezen of Dune puts his spin on zhoug by adding cumin, Aleppo pepper and extra heat (even more chiles) to the characteristic base of cilantro, chiles and garlic.
From the story: What’s up with all the zhoug at restaurants around town
Place the lemon juice and garlic in a blender or food processor. Set aside for a few minutes to give the lemon time to tame the garlic flavor.
Add the chiles, cilantro, parsley, cumin and aleppo. Blend or process to a chunky, salsa-like consistency. Drizzle in the olive oil and add ¼ teaspoon salt, or to taste.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
