At Sababa in Washington, chef Ryan Moore pairs his zhug with roasted spicy peppers and harissa in a dish called Not for the Faint of Heart. It’s meant to be an accompaniment to other foods, but some people eat it plain as a dare.
At Sababa in Washington, chef Ryan Moore pairs his zhug with roasted spicy peppers and harissa in a dish called Not for the Faint of Heart. It’s meant to be an accompaniment to other foods, but some people eat it plain as a dare. Deb Lindsey For The Washington Post
At Sababa in Washington, chef Ryan Moore pairs his zhug with roasted spicy peppers and harissa in a dish called Not for the Faint of Heart. It’s meant to be an accompaniment to other foods, but some people eat it plain as a dare. Deb Lindsey For The Washington Post

This spicy Middle Eastern condiment is finally getting the attention it deserves

August 07, 2018 12:53 PM