For many, the chief of the hot-sauce game is Huy Fong Sriracha – the clear, squeezy bottle adorned with the symbol of a strutting rooster. It’s ubiquitous in cafes and restaurants everywhere. For us at Hey Tucker, we’re hedging our bets and jumping ship to the new kid on the block. Enter zhug. A piquant, bright green purée that has its origins in Yemen, and is found in almost all Yemeni Jewish kitchens around the world.
The authentic Yemeni zhug is made from either fresh red or green chillies, garlic, fresh herbs, cumin, cardamom, caraway and other spices that are placed into a mortar and pestle and ground to a paste – the old-school way. We like to speed things up a little and blitz everything up in a food processor.
Zhug is served at falafel stands, kebab restaurants and stalls that serve shawarma –skewered and roasted pieces of meat – alongside an array of salads, relishes, pickles, dips and freshly baked pita bread (of course). It’s the perfect hot condiment for all your summer barbeque cook-ups, as well as adding interest and excitement to soups, drizzled over roasted vegetables, or swirled through hummus (our personal favourite).
Pink Grapefruit & Macadamia
- 2 pink grapefruit
- 80g plain flour
- 30g almond meal
- 70g chilled, unsalted butter, cut into cubes
- 20g brown sugar
- 1 tsp ground cinnamon
- 1 handful macadamia nuts, roughly chopped
Combine the flour, ground almonds and butter in a bowl and rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. Add the sugar, cinnamon and macadamia nuts and stir through.
Sprinkle with a little cold water and rake through with a fork until you have a lumpy, crumbly mixture. Place this in the freezer for 10 minutes to chill.
Bake in the oven for 25-30 minutes, until golden. Remove from the oven and set aside to cool until ready to serve.
Meanwhile, slice the grapefruits in half and with a sharp knife cut along the individual segments of the grapefruit halves. Place the grapefruits, cut side up on a baking tray lined with baking paper. Bake in the oven for 25 minutes, or until caramalised and soft.
To serve, sprinkle the grapefruits with the macadamia crumble mixture and serve with natural yoghurt.