schug

Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.

Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe

whole coriander seed

whole cumin seeds

black pepper

green cardamom pods, small internal seeds only, toasted (optional)

garlic,

kosher salt,

parsley and cilantro leaves

(120 milliliters) extra-virgin olive oil

Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chilies, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chilies or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.

Recipe for fiery, herby green Yemenite sauce with cilantro, parsley, jalapeños, garlic, spices and salt. Adds a spicy kick to all kinds of foods. This recipe makes roughly 2 cups of schug.&nbsp;

Schug

jalapeño peppers

cilantro, (or one bunch)

parsley, (or one bunch)

garlic

cardamom pods, (or heaping 1/4 tsp cardamom powder)

tsp caraway seeds, (optional)

tsp cumin

tbsp extra virgin olive oil, (or more as needed)

Carefully stem and seed the jalapeño peppers. Wear gloves for this if possible; the peppers will leave a layer of capsaicin on your skin for 24-48 hours that can really make you miserable (your skin will feel burny and if you touch your eyes, they will burn badly). Best to wear gloves and avoid this misery! Discard the seeds and white pith, unless you REALLY love spicy flavors... then, reserve a few. I doubt you&#039;ll need them though.

Remove the seeds from the cardamon pods and discard the green pods. If you don't have pods, substitute a heaping 1/4 tsp cardamom powder.

Add the parsley to your food processor and roughly chop, then add the cilantro and roughly chop. Make sure it's rough, you don't want an herb puree here... bits, pieces and stems are fine at this point.

Place the jalapeños, garlic, salt, cardamom seeds (or powder), caraway seeds, cumin, pepper and olive oil into the food processor.&nbsp;

Pulse the mixture, scraping the sides periodically, until the whole thing begins to resemble a pesto-like consistency-- not super smooth, a little texture is good.Taste the mixture. Careful, it&#039;s hot! Add more salt to taste if needed (salt really makes the spicy flavors pop). If you want it hotter, you can blend in some additional jalapeño seeds. But seriously, it&#039;s plenty hot without the seeds. Add more olive oil for taste and texture, if desired.

Keep it in a sealed jar or tupperware in the refrigerator for 4-5 days. Check by smelling to ensure freshness. I don't recommend keeping longer than a week. Schug does freeze and defrost well; I often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.

Adapted from Joshua McFadden's Six Seasons
Schug (pronounced skoog, sometimes spelled Skug, Zhug, Zhoug) is a Middle Eastern (often used in Yemeni/Israeli cooking) blend of herbs, chilies, and toasted spices: there’s cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy—it’s, in fact, bright with lemon, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs. Once you make schug once, you will want to put it on everything.
Note: You'll see in the video I only used 1 chili — it was all I had on hand that day! — and I didn't add lemon zest...I forgot. All of this is to say the recipe is very forgiving. As long as you include some toasted spices and something that provides a little heat, and as long as you get the balance of lemon to olive oil right, you'll be good to go. 

How to Make Schug (Skug, Zhug, Zhoug) Sauce 

coriander seeds

cumin seeds

cilantro leaves and stems

parsley leaves and stems (rough stems removed)

lemon

juice lemon,

salt and black pepper

olive oil

In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.

Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth—you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.

This is an absolutely magical recipe! It is useful and looks fantastic. such a beautiful color of emerald.

OMG!  Can you see my happy dance?  I just made this to go with your falafel recipe for tomorrow night’s dinner.  It is so fresh, vibrant, and delicious!  Just like I remember from the falafel cart at the university of Miami when I went there decades ago. I have been jonesing for decades and all I surmised was some kind of spicy green sauce from middle eastern cuisine.  You fulfilled my dream of having that sauce again.  I cheated and used already ground spices.  Can’t wait to make again.

This sauce gives grilled chicken a new life! I also put it on sliced tomatoes. SO fresh!

This is really delish! Pairs well with guacamole and quick pickled veggies

Delicious with any grilled meat or fish! I use it in my salads as well, brightens any dish!

Any chance the Delicata squash and zhoug recipe is still knocking around a corner of the internet? Would love to make it again!!!

https://www.youtube.com/watch?v=CGo_ZI0M9jg

Schug (pronounced skoog, sometimes spelled zhug) is a spiced green sauce originating from Yemen but used throughout the Middle East. It's a blend of herbs, chilies, and toasted spices. It's a delicious condiment for all sorts of things: grilled meats, roasted vegetables, falafel ... I could eat it with anything.

Recipe soon!

How to Make Schug (Zhug)

Schug is a tasty Middle Eastern spicy cilantro condiment. Make this recipe for zhoug sauce to use on grilled meats, vegetables or on bread.

Schug / Zhoug Sauce + Video

garlic (crushed)

serrano chiles (coarsely chopped (See Note 3))

oz cilantro (stems removed (about 1 bunch))

oz flat leaf parsley (stems removed (about 1/3 bunch))

cardamom

clove

tsp sugar

tsp salt

water

Place garlic and chiles in bowl of a food processor and pulse or process until finely chopped. Add remaining ingredients and pulse several times to create a coarse, thick paste. Keep it slightly chunky in texture, do not over mix.

Add more or less chiles for preferred spiciness. Serve over grilled meats, spooned over fresh cut tomatoes, hummus or whatever you like for an added kick of flavor.

Store in an airtight jar in refrigerator for up to 3 weeks.

https://content.jwplatform.com/videos/hAxIUBfr.mp4

Schug is a Middle Eastern spicy cilantro condiment. Make this recipe for zhoug sauce to use on grilled meats or roasted vegetables.

Inspired by a roasted butternut squash with yogurt and schug in Joshua McFadden's Six Seasons.
If you don't feel like toasting and grinding whole spices, you can use ground. 
Regarding parsley and cilantro: I have simply been using 1 standard (vague, I know) grocery store bunch of each. In other words, each is not massive, each is not tiny. I measured the first time I made it; I haven't measured since. For cilantro, you can use stems and all. For parsley, I cut off the thick stems at the end of the bunch, but otherwise, I don't worry about plucking off each leaf.
If you don't have green chilies, I've had success making this without them and a pinch of crushed red pepper flakes, adding more to taste.
I served this with toasted day-old overnight focaccia, but naan or pita would be particularly good —  all of this bundled in a wrap would be delicious. Chickpeas would be nice alongside here, too.

Roasted Cauliflower with Schug &amp; Yogurt Sauce

smoked paprika

cayenne pepper

cauliflower,

onion, sliced

extra virgin olive oil

deribbed, seeded,

cilantro leaves, see notes

parsley

juice

Greek yogurt

naan, pita, or other bread

Preheat the oven to 425ºF. In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle. Transfer 1.5 teaspoons of the mixture to a small bowl. This is for the schug. Transfer the remaining spice mix (you should have a heaping tablespoon) to another small bowl and stir together with the smoked paprika and cayenne—this is for the cauliflower.

Get the cauliflower in the oven

Rub a small amount of olive (or neutral) oil over a rimmed sheet pan. Transfer the cauliflower, onions, and smoked paprika spice mix to the sheet pan. Add 3 tablespoons of olive oil and a teaspoon of salt. Toss to coat, spread in an even layer, transfer pan to the oven, and roast for about 30 minutes, tossing once after about 20 minutes.

Meanwhile, finish making the schug

Make the yogurt sauce

Stir together the yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Taste. Adjust seasoning to taste.

To finish

smear the yogurt sauce over a large platter. Top with the roasted cauliflower. Drizzle some of the shkug over top. Serve immediately, passing more schug on the side.

Love this one!  Last night we substituted the cauliflower with zucchini (too much zucchini in the garden!), and it was equally delicious.

Thank you for this absolutely delicious recipe. My two children and I were licking our plates. (One of them doesn`t like vegetables.) So Yummi!

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