Zhoug Sauce Recipe

Name: Zhoug Sauce Recipe
Prep time: 5 min
Total time: 5 min
Yield: 16 serving
Ingredients: 2 cups cilantro; ½ cup flat-leaf parsley; 4 hot green chillies; 2 garlic cloves; 1 teaspoon ground cumin; ½ teaspoon ground cardamom; 1 teaspoon salt; 6 tablespoons olive oil; 4 tablespoons water

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
16
Calories
52 kcal
Course
Condiments
Cuisine
Middle Eastern

Zhoug Sauce Recipe

Eden Mayo

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Green zhoug (also zhug or skhug) is a spicy Middle Eastern condiment of cilantro, green chillies, fresh garlic, and spices blended with olive oil. It is hot and utterly delicious! Serve the spicy cilantro sauce with shawarma, falafel, and grilled meats or use it like any other hot sauce.

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Ingredients

Servings

2 cups cilantro, leaves and soft stems, roughly chopped
½ cup flat-leaf parsley, leaves and soft stems, roughly chopped
4 hot green chillies
2 garlic cloves, peeled and roughly chopped
1 teaspoon ground cumin
½ teaspoon ground cardamom
1 teaspoon salt
6 tablespoons olive oil, plus more as needed
4 tablespoons water

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Instructions

Place the roughly chopped herbs, chillies and garlic cloves in a food processor and blitz for 30 seconds (or until finely chopped).
Add the ground spices, salt, six tablespoons olive oil and four tablespoons water. Pulse in the food processor until well combined (about another 30 seconds). Scrape the sides down if needed.
Zhoug has a coarse paste-like texture, so resist the temptation to over-process the sauce. Taste and add more olive oil and salt to your liking.
Use straight away. Or transfer the sauce to a sterilised jar, then seal and refrigerate. Use the sauce within three weeks.

Equipments used:

Notes

I adapted this zhoug recipe from the zhoug in Jerusalem by Yotam Ottolenghi and Sami Tamimi. It's a great cookbook for anyone who loves Middle Eastern food.
I use four very hot green finger chillies. When I use something milder, like Serenade chillies or jalapeños, I increase the quantity to six chillies. For more information, see the ingredients section.
A food processor works best to maintain the coarse texture of the zhoug paste. Take care not to over-process the ingredients if you use a blender.
You can make smaller batches by hand with a mortar and pestle. For instructions, see how to make zhoug with a mortar and pestle.

Nutrition Information

Show Details

Serving 1tablespoon Calories 52kcal (3%) Carbohydrates 1g (0%) Protein 0.2g (0%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 185mg (8%) Potassium 25mg (1%) Fiber 1g (4%) Sugar 0.4g (1%) Vitamin A 295IU (6%) Vitamin C 5mg (6%) Calcium 6mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 52 kcal

% Daily Value*

Serving	1tablespoon
Calories	52kcal	3%
Carbohydrates	1g	0%
Protein	0.2g	0%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	185mg	8%
Potassium	25mg	1%
Fiber	1g	4%
Sugar	0.4g	1%
Vitamin A	295IU	6%
Vitamin C	5mg	6%
Calcium	6mg	1%
Iron	0.3mg	2%