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

Ana Sortun
June 2007

Gallery

© Yunhee Kim

Recipe Summary

total:
20 mins
Yield:
makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine all of the ingredients and blend until smooth. Season the zhoug with salt and black pepper and serve.

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Make Ahead

The zhoug can be refrigerated for up to 2 days.

Serve With

Grilled chicken or fish.