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Mmmh - I'm a lover of hot foodstuff and I enjoy it - made enough to give some away to my extended family. thanks! Update: all five jars are empty already! I found another weird way to use zhough: Mix with mayonnaise, add some white balsamico vinegar and some grainy dijon mustard, mix well and use as a zesty salad dressing. I love it.

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Perl November 28, 2007

Excellent, this zhoug is extremely spicy, just the way we like it! Thanks for posting this recipe Aviva, it's destined to become a staple in our home.

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CardaMom January 30, 2005

This is terrific! I used mostly serranos but added in 2 red jalepenos and 2 habeneros for some extra color/flavor. I misread the recipe and thought that it called for only 5 *cloves* of garlic, so I did not have enough on-hand. I made a half recipe and only added 1 head of garlic, but I think that the garlicy flavor still shines through quite well. This is not a condiment for the faint-of-heart! It is spicy stuff. It also works well as a spice- BF added some to some homemade salsa, and it added great flavor and lots of heat. I'm glad I have a whole jar of this in the fridge- its got great flavor and I'll be using it often when I want something with a kick!

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Roosie October 07, 2004

Oh boy! I just love this. It has all my favourite things in it. (And threatens to help me put on more pounds I don't need eating malawah and pita. Oh, I'm in trouble.)

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rangapeach February 20, 2004

woah nelly this is hot! just what i was looking for to top off my falaffel with tahini sauce. i was only able to buy 6 oz of serranos, red and green, and i used 2 heads of garlic, halved the other ingredients. this brought back memories of my youth, and is a keeper!

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chia April 13, 2003

This is such a fresh, spicy, different kind of condiment... I love it! So easy to make, just dump it in the food processor. I halved the recipe and only put in 2 heads of garlic because I was afraid of so much raw garlic. Hey, if you're a raw garlic fan, I say go for the full amount. I put some in my home-made tomato soup and we used a bit on fahitas. Can't wait to try it on other dishes! Maybe I'll add it to the pan when I fry fish. Mmmmm!

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yogi April 10, 2003
Zhoug