Tunisian Zhougou

Name: Tunisian Zhougou
Prep time: 15 min
Cuisine: Tunisian
Ingredients: Fresh green or red chile peppers — 250 g (9 oz); Garlic cloves — 5; Fresh coriander — 20 g (3/4 cup); Caraway seed, ground — 5 g (1.5 tsp); Extra-virgin olive oil — 60 ml (1/4 cup); Fresh lemon juice — 15 ml (1 tbsp); Salt — 5 g (1 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Fresh green or red chile peppers — 250 g (9 oz)
Garlic cloves — 5
Fresh coriander — 20 g (3/4 cup)
Caraway seed, ground — 5 g (1.5 tsp)
Extra-virgin olive oil — 60 ml (1/4 cup)
Fresh lemon juice — 15 ml (1 tbsp)
Salt — 5 g (1 tsp)

Method

Remove stems from chiles (deseed for a milder version).
Combine chiles, garlic, coriander, caraway and salt in a food processor; pulse to a coarse, textured paste.
Stir in lemon juice.
With the processor running or by hand, work in olive oil until well combined.
Serve fresh; the sauce is best used within a few days rather than long-term preserved.

Cultural Background: A fiery, garlic-heavy chile condiment distinct from harissa in its rawer, fresher preparation, zhougou (also called felfel harr in some regions) is a staple table sauce in Tunisian households, typically made fresh in small batches rather than preserved long-term.

Tips: • Unlike harissa, zhougou is typically made fresh and used quickly rather than stored for extended periods. • Adjust the chile-to-garlic balance to your household's traditional preference, as this varies widely.

Variations: • Use a mix of red and green chiles for a varied colour and flavour profile. • Add a small amount of preserved lemon for extra tang.

Storage: Refrigerate in an airtight container up to 1 week; best used fresh within a few days.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 55 kcal, 0.5 g protein, 5.5 g fat, 2 g carbohydrate per 15 g serving. FAQs What is zhougou traditionally served with? As a fresh table condiment alongside virtually any Tunisian meal, from couscous to grilled meats. How is it different from harissa? Zhougou is typically made fresh with raw or briefly cooked chiles, while harissa is a more concentrated, longer-preserved paste made from dried chiles.

FAQs: What is zhougou traditionally served with? As a fresh table condiment alongside virtually any Tunisian meal, from couscous to grilled meats. How is it different from harissa? Zhougou is typically made fresh with raw or briefly cooked chiles, while harissa is a more concentrated, longer-preserved paste made from dried chiles.