Make cheese Zhoug by adding a block of feta cheese to the red zhoug sauce. Do not add salt until you taste the mixture as feta tends to be salty. Prepare Hadrami Zhoug (bisbas) by first saute a small onion, red bell pepper, jalapeno, garlic and tomato in olive oil.
Zhoug, also known as schug, zhug or zoug, is a chunky hot sauce originating from Yemen. Green chilis, garlic, cilantro, and parsley make them spicy, bold, and fragrant. Warming spices like cumin, coriander, and cardamom give it complex flavors.
Make Zhoug Yogurt: mix 1-2 tablespoons of Zhoug with a cup of yogurt, add more to taste. Taste, adjust salt. ⭐️ RATE THE RECIPE!
Add 2 tablespoons of water and pulse a few times. Like fresh pesto, zhoug should be eaten within a day or so, but if you find yourself with a surplus of herbs and a desire to blend, you can make a larger batch of the condiment and freeze it in ice cube trays (then stored in a freezer bag) or a freezer-safe container.