Traditional 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.
This is Tom from Bokertov who told us about it it's a big banger that's been putting everyone in agreement for a long time.
He there's not much they agree on over there, apart from hummus except for hummus. And then there's the Zhug, Zhug and hummus is already a lot.
Then in the manner of medieval monks who drew whales in the shape of monsters monsters and crocodiles in the shape of dragons,
because they'd never seen one and were basing their opinion on reports from people who weren't at all objective... We made Zhug.
From Brussels Zhug.
And it's really good.
So our Zhug is great on mezze, falafel and kebabs, but also on lots of other things, from Mexican tacos al pastor tacos to the most local charcuterie.
In we've never produced a sauce like this, with a taste of cumin that's not at all exaggerated and a salty roundness that's hard to explain and a salty roundness that's hard to explain.
Finally the result is a sauce that may be more classic than usual in the world of hot sauce, but 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.
In the kitchen:
- 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