Zhoug Spicy zhoug is a source of pride among the Yemenite population. Made with the sharpest of chili peppers, it is eaten with classically oriental Jewish meals. More than just a condiment, zhoug is a tradition. Yemenites believe that daily consumption of zhoug wards off disease and strengthens the heart. Zhoug can be an addition to salads, and a sauce for various kinds of meat, fish, and poultry dishes. Small green chili peppers 1 cup chopped parsley 1 cup fresh coriander 1½ tablespoons minced garlic 1 teaspoon pepper 1 teaspoon salt 1 teaspoon ground cumin 2 tablespoons olive oil In a blender, puree enough chili peppers to measure 1 cup. Puree the parsley and coriander together and blend well with the pureed chili peppers. Add the garlic, seasonings, and olive oil. Again blend well. Put the zhoug in a jar and keep it in the refrigerator. It will remain fresh for many months. Yields 1-1/2 cups From "The Yemenite Cookbook" by Zion Levi & Hani Agabria middle eastern recipe index christina m k al-sudairy buy the book!