Zhoug (Yemeni Spicy Herb Sauce)
User Reviews
5.0
9 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
9 mins
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Servings
2 cups
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Calories
588 kcal
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Course
Condiments
-
Cuisine
Middle Eastern, Israeli, Yemeni
Zhoug (Yemeni Spicy Herb Sauce)
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Spicy, herbaceous, and bursting with classic Yemeni flavor, Zhoug is like the Middle East’s answer to chimichurri or salsa verde. This particular recipe is made with jalapeños, garlic, a ton of fresh herbs, and a blend of aromatic spices. Use it as a dip, spread, or marinade to add a hyper-flavorful kick to your fave foods.
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Ingredients
- 1 teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
- ½ teaspoon Aleppo pepper or gochugaru, crushed red pepper flakes
- ½ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 2 jalapeños stem removed, roughly chopped
- 3 cloves garlic
- 1 ½ packed cups cilantro washed and chopped (stems are ok)
- 1 packed cup parsley washed and chopped (stems are ok)
- ½ teaspoon salt or to taste
- ⅔ cup extra virgin olive oil
- 3 tablespoons lemon juice or lime juice
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Instructions
- Place the cumin, coriander, fennel, Aleppo pepper flakes (if you are using them), cardamom, and black pepper into a dry skillet and toast them over medium-low heat for 4-5 minutes until fragrant.
- Place toasted spices, jalapeños, and garlic in a food processor and pulse until finely chopped.
- Add the cilantro, parsley, and salt. Pulse until the herbs are finely chopped, and the spices are well mixed.
- With the food processor running, slowly drizzle in the olive oil and lemon juice, blending until the mixture is mostly broken down into the consistency of a slightly chunky sauce. Little bits of peppers and herbs are nice to have in there, so don’t go overboard with trying to get it 100% smooth. Taste and adjust the seasoning if necessary.
- Transfer the zhoug to a serving bowl, swirl it into plant-based yogurt, hummus, mutabal or labneh.
- Use immediately or store this versatile condiment in an airtight container in the refrigerator for up to one week.
Equipments used:
Notes
- ✋ Balance the Heat:
- ✋
- Adjust the amount of jalapeños to your spice preference since their heat can vary. It's easier to add more spicy green chili later than to tone it down.
- 🔪 Perfies Texture:
- 🔪
- Pulse the ingredients in the food processor until slightly chunky. This texture adds depth and interest to the Zhoug, so avoid over-processing.
- 🙅♀️ No Grit:
- 🙅♀️
- Wash and dry cilantro and parsley thoroughly to prevent watery Zhoug or gritty bites.
- 🥶 Storage Tips:
- 🥶
- Store your Zhoug in an airtight container in the refrigerator for up to a week. It can be frozen for up to 3 months. If you want, you can portion it in ice cube trays, so that you can use tiny portions at a time without thawing the whole batch.
Nutrition Information
Show Details
Calories
588kcal
(29%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
65g
(100%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
47g
Sodium
745mg
(31%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
369IU
(7%)
Vitamin C
12mg
(13%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 65g | 100% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 47g | 235% |
| Sodium | 745mg | 31% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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