zhoug

Zhoug Recipe - a flavorful Middle Eastern Green Chili Sauce that gives meals a burst of flavor. Simple easy recipe that can be made in 5 minutes flat! This version is simple and easy without compromising flavor. Lather it over grilling meats, spoon it into falafels and wraps, liven up soups and stews or my favorite...make Zhoug Yogurt by stirring it into yogurt for a flavorful sauce.

Authentic Zhoug Sauce Recipe (Zhug) 

jalapenos,

garlic

cilantro, small stems ok

cardamon

cumin

salt,

olive oil, more to desired consistency

lemon juice

chili chili

Place all ingredients ( except oil) in a food processor and pulse until it&#8217;s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.

Taste for salt and heat, adding more if necessary. Add chili flakes if you like.

Store in a sealed jar in the fridge for up to a week.

My husband and I LUV this sauce. We put in on and in EVERYTHING.  The flavor is fresh with the garlic and jalapeño adding the perfect finishing touch.

Great recipe - easy and tasty. I used chilli flakes and a few pickled jalapeños as I didn't have any fresh ones. I tried zhoug for the first time when I was visiting friends in US last year and loved it so this brought back some nice memories.

I made this with the peppers I had on hand (1 chile and 4 bird peppers). Was quite tasty.

Made it. Nailed it! It was better than store bought. I put it on falafel yesterday and on top of an omelette today.

Made this tonight for a black bean salad.  Delicious! The cumin and cardamom give it a flavor boost.  Also mixed it with Greek yogurt to make a dip and will try it in eggs tomorrow. Thank you for a fantastic recipe!

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)

Zhoug sauce is a spicy cilantro sauce made with jalapeno peppers, garlic, olive oil, and spices. It’s a spicy Middle Eastern condiment with roots in Yemen.

Zhoug Sauce

garlic cloves,

cilantro, thick stems removed (about 2 packed cups)

parsley

jalapeños (seeds removed if you prefer a milder sauce)

salt

coriander

cardamom

red pepper flakes

olive oil,

Place the garlic, cilantro, parsley, jalapenos, salt,coriander, cumin,...

Place the garlic, cilantro, parsley, jalapenos, salt,coriander, cumin, cardamom, and red pepper flakes in a food processor and process until finely minced.

With the motor running, add the oil in...

With the motor running, add the oil in a thin stream.

Serve immediately or cover and refrigerate

Notes:

 	As always, you can use boneless, skinless chicken breasts in place of the thighs. If you do, I suggest you pound them lightly, so each breast is an even thickness. This could be 3/4-1-inch thick (or thicker or thinner). You will likely need to grill for less time, so keep an eye on them.
 	Scale this recipe up as needed. A good rule of thumb: Use 1 teaspoon kosher salt per pound of meat. Diamond Crystal kosher salt (red box) is what I use.
 	I like toasting whole cumin and coriander seeds and grinding them in my mortar and pestle, but you can substitute ground spices in place of the whole. If you do, use less — 1/2 to 3/4 teaspoon of each.
 	Another nice condiment to serve here: Homemade Harissa.


Smoky Grilled Chicken with Cucumber-Yogurt Sauce

cumin seeds, see notes above

coriander seeds, see notes above

smoked paprika

lbs. boneless, skinless chicken thighs (3 to 4)

kosher salt and fresh cracked black pepper

garlic,

grapeseed oil

cucumbers (about 8 oz)

plain Greek yogurt, I

fresh-squeeze lemon juice (from about 1/2 a lemon)

lemon wedges

skhug (recipe follow)

Place a small, dry skillet over medium heat and toast the coriander and cumin seeds until they begin to darken and smell fragrant. Transfer them to a mortar and use a pestle to grind to a powder. Add the smoked paprika and stir to combine.

Place the chicken thighs in a large bowl or in a large ziplock bag. Season all over with salt (about 1 teaspoon per pound) and pepper to taste. Rub with the minced garlic. Add the spice blend and oil and mix with your hands to evenly coat the chicken in the oil and spices. Place chicken in fridge. Marinate for at least one hour and up to 12. If possible, bring chicken to room temperature before grilling (about an hour or so beforehand.)

Meanwhile, make the cucumber-yogurt sauce

Grate the cucumber coarsely on a box grater. In a medium bowl, stir the cucumber into the yogurt, along with the garlic, and lemon. Season with the salt, starting with 1/4 teaspoon kosher salt, adding an additional 1/4 teaspoon if necessary.

When ready to grill: preheat a gas grill to high or prepare coals for high heat. For charcoal grilling, fill two chimney starters  with coals and let them burn for about 30 minutes. Then, dump the coals into the grill (piling them on one side to allow one half or one third of the grill to be a cooler zone), replace the grate, and let it heat for at least 5 minutes. Scrape the grates.

When grill is hot, transfer the chicken uncovered to the grates. Grill, without touching, for about 3 minutes. Flip. And grill for another 2 to 3 minutes or until a thermometer registers 165ºF (or a little bit less to account for carryover cooking). Transfer meat to a platter or cutting board to rest for at least 10 minutes.

While the chicken rests, warm the pita or naan — you can do this right on the grill or in the toaster. Gather all of the remaining condiments: cucumber-yogurt sauce, skhug (if making), and lemon wedges. Cut chicken into smallish (1- to 2-inch) pieces.

To serve: I liked to smear the cucumber-yogurt sauce on a platter, pile the chicken on top, and drizzle some of the skhug over as well. But you could also serve each component separately, letting the eaters assemble as they wish. I like serving the bread on the side and using it as a vehicle to scoop or to make mini sandwiches, but you could also make larger pita-pocket sandwiches.

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.

Find the full recipe here: https://alexandracooks.com/2020/06/16/schug-zhug-sauce/

What is Zhoug? It's a vibrant, delicious, super versatile sauce made from fresh herbs, garlic, chiles and oil. It takes the ho-hum out of everyday meals!

Zhoug (aka Zhug, Shug or Skhug)

garlic (finely chopped)

½ teaspoon cardamon (optional)

red pepper

cilantro

curly or flat-leaf parsley (just the leaves)

jalapeños

red wine vinegar

salt (more

Heat the olive oil in a small sauté pan over medium-low heat. Add the garlic, coriander, pcumin, cardamom and crushed red pepper. The oil should sizzle slightly but not splatter out of the pan. Cook for 1 minute or until nice and fragrant, stirring frequently then remove from heat and allow to cool.

In the container of a food processor or blender, combine the cilantro, parsley, jalapeños, lemon juice, red wine vinegar and salt. Process until mixture is fairly smooth but still has a bit of texture.

Add the olive oil mixture and pulse 3-4 times, just until incorporated. Do not over mix at this point.

Taste and add more salt if needed, more jalapeño or some of the (jalapeño seeds) if you’d like the Zhoug to be spicier.

This Middle Eastern hot sauce, with its spicy, warming, herbaceous and citrusy flavor, will bring everything–from simple scrambled eggs to a whole falafel spread–to new heights.

Zhoug (Spicy Cilantro Sauce)

jalapeno peppers (or hot green chiles, trimmed and sliced)

Kosher salt

cilantro leaves

green cardamom

extra virgin olive oil

lemon (juiced)

Chop the jalapeno and garlic. In the bowl of a food processor fitted with a blade, add the jalapeno, garlic and a pinch of salt. Pulse to coarsely chop.

Add the seasonings. Now add the cilantro, parsley, cumin, coriander, and cardamom. Run the processor until a thick, cohesive paste forms.

Finish. Transfer the cilantro paste to a bowl. Add the olive oil and lemon juice and stir to combine. Enjoy!

This easy baked red snapper recipe roasts the fish on a bed of lemon until buttery-tender and juicy. You can certainly stop there and serve with your favorite sides, but drizzling with herbaceous, spicy zhoug brings things to the next level. And you can make it while the fish bakes so everything is on your table in under 30 minutes!

Baked Red Snapper with Zhoug

Extra virgin olive oil

(one

red snapper fillets

garlic cloves, (grated or minced)

paprika

Black pepper

recipe ((optional))

Get ready. Set an oven rack in the middle of your oven and heat to 375°F. Lightly brush a 9x13 baking dish with a little olive oil.

Layer the citrus and fish. Arrange the lemon rounds on the bottom of the baking dish, making a bed for the fish. Pat the fish dry and add it on top of the lemon rounds with the skin side down. Brush the flesh side with olive oil, then sprinkle top with the garlic, paprika, coriander, and a big pinch of salt and pepper.

Bake the fish. Bake on the center rack of the heated oven until the fish flakes easily with a fork, about 15 to 20 minutes.

Meanwhile, get the zhoug ready (if using). While the fish is baking, make the zhoug (if using).

Finish and serve. As soon as the fish is cooked transfer to a serving platter. Squeeze the remaining lemon all over and drizzle with a little bit of the zhoug (if using). Serve immediately with more of the zhoug in a bowl to the side (it’s great with some crusty bread).

I made this last night! I have never eaten red snapper before and it was so good. The sauce was yummy as well. I served it with a side salad and some rice.

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Top 7 zhoug recipes from across the web

The most viewed zhoug recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Zhoug (aka Zhug, Shug or Skhug)

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The most viewed zhoug recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine