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A fiery relish from Yemen, similar to harissa, made with ground chillies with the addition of herbs and spices such as cardamom and caraway seeds, black pepper and coriander. Zhug is used to accompany grilled meats, poultry and fish, to flavour soups and stews and as a dip for bread. It is often eaten with a fenugreek paste called hibeh.

Special Note

Also known as — s’hug, houg