What You Need to Know
The preparation relies on enzymatic conversion of garlic's alliin to allicin when the cloves are crushed, releasing pungent sulfur compounds. Capsaicinoids such as capsaicin are extracted from hot peppers, while essential oils (e.g., linalool from coriander, menthol from mint) provide herbaceous aroma. No heat is applied, so volatile compounds remain largely intact, giving Zhug its characteristic sharp, fresh heat.
Steps
- 1.
Foul Medammas (Egypt): spicy counterpoint to creamy fava beans
- 2.
Sabich (Iraqi-Israeli): condiment for eggplant-stuffed pita
- 3.
Jachnun (Yemenite Jewish): essential accompaniment to rolled pastry
The Science
Primary Reaction
enzymatic conversion of garlic alliin to allicin (alliinase activity)