Avocado Zhug

I've been regularly making zhug, which you may also know as zahawiq, ever since I first had it with a Yemeni friend more than 20 years ago. In an ode to my birthplace here's my California take on it, subbing a whole avocado for the customary olive oil and using Isphahan N1 with its dried garlic (instead of fresh). It forms a creamy emulsion that doesn't separate, and the garlic flavor stays consistent over time.

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