Preserved Lemon Zhoug Beans with Labneh

This is a version of zhoug beans that was a collab with my good friend Ben Gingi! These beans are a different kind of zhoug though, which is why they look a little different than my older recipe’s rendition (which is still delicious!)

Here we paired these beans with pickled red onions (yum), pistachio dukkah (double yum), and labneh. Ben made some of his iconic pita, which you can find linked on his site!

What is zhoug? (Or zhug, or skhug, or skug)

This is a Yemeni hot sauce that is one of my all-time favorite condiments. There are many varieties, and they can range from brown zhoug, to green zhoug, to red zhoug. They vary from region to region, and obviously you can see here that we are focusing on the green zhoug.

Green zhoug is made from a combination of green hot peppers, then it is seasoned with coriander, garlic, salt, occasionally cumin (usually black cumin) and various spices. It is roughly chopped and then mixed with olive oil, creating a unique and flavorful hot sauce of sorts. It’s an easy and versatile condiment, and although this recipe is not a replica of the traditional, I did want to pay homage to its original roots!

And let’s talk more about dukkah

Dukkah is derived from the Arabic word “to pound,” because it was originally made with mortar and pestle, and the texture is never supposed to be too fine. It’s meant to be crumbly, rough, and crunchy, but the textures can also vary greatly from family to family and vendor to vendor.

Traditionally it is made with nuts, spices and seeds, but it is not limited to just that. Other variations might incorporate ingredients such as cheese, flour, chickpeas—or something else altogether.

All that to say, dukkah is something people have been customizing for centuries, so definitely try to find some different varieties if you can!

Ingredients for preserved lemon zhoug beans with labneh

Although you may be unfamiliar with this dish and the ingredient list is long, no component of these zhoug beans is overly complicated—don’t be scared. Here’s everything you’ll need to make zhoug beans yourself:

• 2 cups cilantro, stems included
• 2 medium jalapeños, seeds removed if you don’t like spice
• 3 garlic cloves
• 1 lemon for juicing
• 1/4 preserved lemon
• 1/2 teaspoon each of ground coriander, cumin, and sumac
• 1/2 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
• 1/2 cup extra-virgin olive oil, plus more as needed
• 3 garlic cloves, sliced
• 2 15 oz. cans of butter beans, drained and rinsed
• 3 cups spinach leaves
• 1 cup labneh
• 1/4 cup pickled red onions
• 1/2 cup pistachio dukkah
• 4 fresh pita, for serving

How to make these zhoug beans

This recipe is comprised of a few different components, but the different flavors and textures all come together to make a truly delightful dish that works equally well as an appetizer or an easy weeknight meal. Here’s how to make it:

First, in a food processor or blender, add the cilantro, jalapeños, 3 garlic cloves, juice from 1 lemon, preserved lemon, coriander, cumin and sumac, and 1/2 cup olive oil. Blend until smooth, and season with salt to taste. Add more olive oil if needed and set aside.

In a large pan over medium heat, add another glug of olive oil. Let this heat up for a minute and then add the garlic slices, toasting for 1-2 minutes before adding the beans. Swirl to remove any tinned-bean taste and add in the spinach. Mix to combine and let the spinach wilt in for 1-2 minutes.

Turn off the heat and pour in the zhoug. Stir to coat the beans.

To serve, add a generous dollop of labneh to each plate. Spoon the beans in the center, top with the pickled red onions and a generous pinch of the dukkah. Eat with warm pita and enjoy.

Looking for other bean recipes?

And that’s it for these zhoug beans!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.