Zhoug Sauce Recipe
User Reviews
5
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
16
-
Calories
52 kcal
-
Course
Condiments
-
Cuisine
Middle Eastern
Zhoug Sauce Recipe
Description
This Zhoug Sauce blends fresh cilantro and parsley leaves with hot green chilies and garlic, creating a vibrant, herb-forward base. Ground cumin and cardamom add earthy warmth and aromatic depth, while salt enhances the overall flavor. Olive oil and a small amount of water are incorporated to form a coarse paste with texture rather than a smooth sauce. The ingredients are pulsed briefly in a food processor to avoid over-blending and to preserve a rustic, slightly chunky texture.
Zhoug’s flavor is fresh and piquant, with heat balancing the herbal brightness and spices. It works well as a condiment or sauce to add spice and freshness to dishes like grilled meats, sandwiches, and roasted vegetables. The recipe notes that milder chilies can be adjusted by increasing quantity to maintain spiciness.
The sauce keeps well refrigerated for up to three weeks when stored in a sterilized jar, making it practical to prepare in advance. Using a mortar and pestle instead of a food processor can also produce the coarse texture traditionally associated with this sauce.
Ingredients
- 2 cups cilantro leaves and soft stems, roughly chopped
- ½ cup flat-leaf parsley leaves and soft stems, roughly chopped
- 4 green chilli hot
- 2 garlic peeled and roughly chopped, cloves
- 1 teaspoon cumin ground
- ½ teaspoon ground cardamom
- 1 teaspoon salt
- 6 tablespoons olive oil plus more as needed
- 4 tablespoons water
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.
Notes
- This recipe is adapted from Yotam Ottolenghi and Sami Tamimi's version found in Jerusalem, a reputable Middle Eastern cookbook.
- Use four very hot green finger chilies for recommended heat; milder chilies require increasing the quantity to six.
- A food processor is preferred for maintaining a coarse texture, taking care not to over-process and create a smooth paste.
- You can make smaller batches by hand using a mortar and pestle for a traditional texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
