Zhoug: Spicy Middle Eastern Green Sauce
Elevate your dishes with this authentic Yemenite zhoug sauce. Fresh cilantro, chili, citrus, and spice create this easy and delicious dip. Perfect for falafel, grilled meats, and more!
or read on for step-by-step instructions with photos
What is zhoug sauce?
Zhoug, sometimes spelled skhug, schug, or zhug, is a traditional Middle Eastern spicy and herbaceous condiment originating from Yemen.
Pronounced as "zoog" or "zhook," it typically consists of these main ingredients:
Fresh herbs: cilantro and parsley
Green chili peppers
Garlic
Olive oil
Lemon juice
Spices: cumin, cardamom, and salt
This sauce is meant to be quite spicy, adding a fresh herbal and tangy kick to foods. Usually served in wraps, with rice dishes, grilled meats, kebabs, or as a dip or topping on hummus, zhoug is a staple condiment at Middle Eastern street food stalls.
It’s a versatile sauce you can add to anything that needs a bit of freshness. Plus, it’s just as good when made with fewer chilies for a milder variation.
I served my zhoug with some grilled lamb and veggies, and then used the rest the next day on a salad and both were so delicious - the sauce really brought it all together!
How to Make Zhoug
The easiest way is to add all of the ingredients into a food processor or blender and blend until smooth. You can also use a mortar and pestle or finely chop the ingredients by hand, although it will take more time and effort.
In my case, I chopped it by hand because our rental in Mexico only had a blender with a huge crack in the pitcher. But that’s okay, because my sauce retained a nice texture, and only took me 10 minutes to put together!
No matter what equipment you have on hand, this sauce is quick, easy, and a must-try.
What you’ll need
Ingredients
1 bunch cilantro, finely chopped
1 clove garlic, finely minced
1 jalapeno, finely diced (deseeded for mild)
½ teaspoon salt
¼ teaspoon ground cumin
¼ cup extra virgin olive oil
2 limes or 1 lemon, juiced
Equipment
Knife & cutting board
Mixing bowl & spoon
Optionally, a blender or food processor
Makes: 1 cup (250 ml) Prep: 10 min
How to make it
Step 1
Prep the ingredients and mix.
Finely chop the cilantro, garlic, and jalapeno and add into a bowl. Then add the lime or lemon juice, salt, cumin, and olive oil, and mix.
Tips:
When chopping cilantro, feel free to use most of the stems. The stems are tender and flavorful, so just trim the bottom ½ inch. Check out the picture below to see how much of the stem I typically leave on.
To control the heat level, start by deseeding the jalapeno but keep the seeds aside. Roughly chop the seeds and add them gradually while tasting to increase the heat level to your liking.
Step 2
Adjust the seasoning and let it rest.
Taste to adjust with additional salt, acid, cumin, or jalapeno seeds. It’s okay if it tastes a little bitter or strong at first, the sauce will mellow out once it has had some time to integrate.
Cover and refrigerate for 30 minutes, up to 24 hours. Then taste again before serving to make any final adjustments.
Step 3
Serve.
Serve with anything that could use a fresh herbal, tangy, and spicy kick!
I served my zhoug with grilled lamb, zucchini, peppers, onions, and tomatoes. My husband loved it so much, I actually made another batch the following week.
My tips
Balance flavors - ensure a good balance of acidity from the lime or lemon juice, gentle warmth from the cumin, and spiciness from the jalapeno. To control the heat level make sure to deseed your jalapeno first, then chop and add the seeds back in to taste.
Let it rest - this sauce might taste a little weird at first but don’t worry. It can be quite bitter and pungent as the volatile compounds from the fresh cilantro, garlic, and chili are most noticeable immediately. But, as the sauce rests, chemical reactions occur with the acid, salt, and olive oil, leading to a more mellow flavor profile. I suggest making it at least 30 minutes up to one day before serving.
Serving suggestions -zhoug sauce pairs well with falafel, grilled meats, sandwiches, salads, roasted vegetables, and as a dip for bread. You can also upgrade other dips by stirring it into hummus, Greek yogurt, or tahini.
Substitutions
Process or blend - use a food processor or blender to blend all the ingredients quickly. Keep in mind the sauce will have a finer texture this way.
Cilantro - If you don't like cilantro or are allergic to it, you can substitute it with parsley. You can also use a 50/50 ratio of cilantro to parsley if you want a little less cilantro.
Green chilies - I used jalapeños but serranos or green finger chilies could work. For a milder sauce use poblano peppers.
Warm spices - other warm spices to use could include cardamom, caraway, coriander, and black pepper. You could also use chili flakes or cayenne to add heat.
Storage
Store in an airtight container in the fridge for up to a week.
Freeze zhoug in small portions, such as in ice cube trays for easy use, for up to 3 months.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
That’s it, enjoy!
I first learned to make this sauce at an Israeli/Middle Eastern-style restaurant I worked at in Toronto.
We would blend the ingredients to make a super smooth and bright green sauce, then drizzle it along with tahini sauce over whole roasted cauliflower heads stuffed with halloumi, then top them with pomegranate seeds and toasted pine nuts.
It’s as epic as it sounds - it was our most popular dish and for a good reason. The zhoug made a big difference in making the dish addictive with its fresh, tangy, and spicy flavor.
If you love sauces as much as I do, try out my roasted jalapeno aioli or brown butter hot sauce, they’ll be sure to add a kick to any dish!
Summary
Zhoug: Spicy Cilantro Sauce Recipe
Authentic Middle Eastern zhoug sauce is a delicious and easy condiment that adds a burst of flavor to any meal—no food processor needed!
Makes: 1 cup (250 ml) Prep: 10 min
Ingredients
1 bunch cilantro, finely chopped
1 clove garlic, finely minced
1 jalapeno, finely diced (deseeded for mild)
½ teaspoon salt
¼ teaspoon ground cumin
¼ cup extra virgin olive oil
2 limes or 1 lemon, juiced
Instructions
Combine. Prep and combine the ingredients in a mixing bowl.
Taste and rest. Taste to adjust seasoning as needed, keeping in mind that the sauce will mellow over time. Refrigerate for at least 30 minutes before serving, up to 24 hours.
Serve. Serve with grilled meats and vegetables, in sandwiches, or salads to add a fresh and spicy kick.
Top Tips
Use most of the cilantro stems, trimming only the bottom ½ inch.
Control heat by deseeding the jalapeno, then gradually adding the chopped seeds to taste.
Substitute cilantro for parsley if cilantro isn’t your thing.
Ready to add a delicious Middle Eastern flair to your dishes? Try this zhoug recipe and let me know which dish you pair your sauce with in the comments!
Enjoy!
