Zhug / zhoug
A Yemeni hot sauce of fresh chilli, coriander and garlic bound with olive oil, the base of sahawiq and a common condiment in Israel. It is made by crushing, not cooking, and keeps only briefly in the refrigerator.
Yemen
Recipes by the places recorded in their sources.
Yemen
Elevated risk
Coriander-and-green-chilli zhug-inspired sauce
Yemeni zhug inspires this fresh sauce of coriander, parsley and green chilli. Its weighed mild-chilli formula is one contemporary variation, not a canonical household recipe.
Malooga (Yemeni home-oven variation)
This Yemeni home-oven variation uses a yeast-raised wheat dough, folds it repeatedly with semn and oil, then bakes it as large rounds.
Bint al-sahn (Yemeni layered bread with honey)
Bint al-sahn is a Yemeni celebration and home bread built from thin, egg-rich yeast dough layers brushed with ghee or butter. This source-specific version makes one round cake, baked until golden and served warm with honey.
Jachnun (Yemenite Jewish overnight pastry)
Jachnun is a rolled, butter-layered wheat pastry baked covered for hours at very low oven heat and served warm, often with grated tomato and schug.
Hilbeh (fenugreek foam)
A whipped condiment of soaked ground fenugreek seed, aerated until foamy and finished with herbs, chilli and lemon. It comes from Yemen.
Yemeni malawah
A Yemeni layered wheat bread made by stretching an unleavened dough thin, folding butter or ghee through it, and baking it on a very hot stone.