Zhug isn't a sauce, it's a fresh condiment, and it's green most of the time, sometimes red.
And it's a typical Yemen thing, we've never been there.
We've never actually tasted it, just imagined it.
Tom from Bokertov told us about it, and it seems that in the Middle East it's a big banger that's been putting everyone on the same page ever since
Admittedly, there's not much they agree on over there, apart from the hummus. And then there's the Zhug; hummus and Zhug are already a lot to agree on.
So like the monks of the Middle Ages who drew whales in the shape of monsters and crocodiles in the shape of dragons,
because they'd never seen one and were basing their opinions on reports from people who weren't at all objective... We made Zhug.
From Brussels Zhug.
And it's really good.
So our Zhug goes great on mezze, falafel and kebabs, but also on lots of other stuff, from Mexican tacos al pastor to the most local charcuterie.
In fact, we've never produced a sauce like it, with a taste of cumin that's not at all exaggerated and a salty roundness that's hard to explain.
The result is a sauce that may be more classic than usual in the world of hot sauce, but it's a UFO in our line-up.
USAGE
Sur la table :
- With Lebanese or Syrian mezze.
- With falafels.
- To spice up Mexican tacos.
- A few drops on hummus as an aperitif.
Dans la cuisine :
- To add depth to a chili con carne.
- Dans des quesadillas ou des burritos.
INGREDIENTS
Pepper** - Apple** - Garlic - Habanero pepper** - Vinegar* - Olive oil - Lemon - Spices - Fresh herbs - Sea salt
* Organic ** Belgian
100ml