This recipe was given to me by Chef Moti Titman of Milgo Milbar — a dear friend and one of the best chefs I know. His restaurant is a must every time I’m in Tel Aviv. Like his cooking, this Zhug is an instant classic. It’s a bright green, spicy sauce that adds energy and freshness to almost anything — meat, fish, vegetables, eggs, or even just bread. It’s the kind of condiment you start using on everything once you’ve made it.

Making the Recipe

For this recipe, we’ll be using our new XL Chopper to demonstrate the knife’s cutting and mincing power — it handles fresh herbs, garlic, and hot peppers effortlessly. However you can also prepare this using a meat grinder or a food processor, but if you go the processor route, keep it on low speed and short pulses to preserve texture and color.

Ingredients

• 3 large bunches fresh coriander (cilantro)
• 3 garlic cloves
• About 10 green hot peppers (depending on the season and your heat tolerance)
• 50g fresh lemon juice
• 10g salt
• 100g olive oil
• Canola oil to cover

Preparation

1. Chop and mince the coriander, garlic, and hot peppers into a coarse paste—by hand with a knife, or using a grinder or processor.
2. Mix in the lemon juice, salt, and olive oil. Stir well to combine.
3. Transfer the mixture into a jar and cover with the canola oil — this seals it and keeps the color vibrant.
4. Store in the fridge. It keeps for weeks but you won’t need weeks.

Serving Ideas

• On grilled meat or fish
• Swirled into hummus or yogurt
• Spread on sandwiches
• Or just spooned onto anything that needs a kick