Zhough (also Zug) is an Israeli street food condiment made with hot peppers, cilantro, garlic and spices. It’s like a relish in consistency and can be slathered on anything that one would typically add relish – hot dogs, chicken, fish etc. But my favorite use is sprinkled over fried eggs.
Fresh Zhoug has a heat kick that will stun you into an instant sweat at first bite. If you have a cold or allergies this stuff just might burn it right out of you. The heat is in the seeds of the pepper so you can control the heat by removing some or all of the seeds before processing. We here in the stew go full on heat because that’s the way Zhough ought to be. But we realize that heat wimps do exist and must be respected.
We use fresh hot finger peppers that are grown in pots in the back yard and ripen to a deep red – pure sunshine. But you can use any hot pepper, red or green, that you desire (though we think red hot peppers make a more attractive Zhoug). Jalapenos will work well as would a Scotch Bonnet. We like our Zhoug reeking with cumin but you can scale that back if you wish.
Zhoug
Need This
Hot peppers (6 – 8 large) or (12 – 16 small) – you want a yield of about 1/2 cup after processing.
Garlic (2 cloves large) or (4 cloves small/medium).
Fresh Cilantro (about 3/4 of a cup) – rinsed under clean cold water.
Kosher salt (about a teaspoon)
Ground black pepper (about a teaspoon)
Ground cumin
4 large eggs
Do This
Cut the green stems off the hot peppers.
Get out your whirlygig (food processor).
Throw the trimmed hot peppers into the gig first followed by the garlic cloves and then cilantro.
Sprinkle the kosher salt and ground black pepper over the cilantro.
Add cumin to taste (we use a solid tablespoon).
Add a tablespoon of clean cold water in there then put the lid on the gig.
Pulse blend until you have the the consistency of a relish. Don’t over blend.
Remove the zhoug from the gig into a small glass or stoneware bowl.
Refrigerate the zhoug for at least 1 hour before using.
Fry the 4 eggs any style you like and plate them. Add zhoug to the cooked eggs with the tines of a fork.
Cover any unused zhoug with plastic wrap and refrigerate. Zhoug loses its punch quickly so best to consume it within 3 days.
Serves 2.
Enjoy!