Falafel stands throughout the Middle East often have some version of this hot chile sauce, called zhoug, for giving a spicy kick to pita sandwiches. Ana Sortun adds pumpkin seeds to her take on this fiery sauce to thicken it and deepen the flavor.
More Middle Eastern Recipes
Two 3-ounce Hungarian wax peppers, seeded and coarsely chopped
1 cup cilantro leaves and stems
1/2 cup flat-leaf parsley leaves
2 garlic cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar
1/4 cup toasted shelled pumpkin seeds
Salt and freshly ground black pepper
How to Make It
In a blender, combine all of the ingredients and blend until smooth. Season the zhoug with salt and black pepper and serve.
The zhoug can be refrigerated for up to 2 days.
Grilled chicken or fish.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.