Zhoug Recipe (Zhug) Recipe
This authentic Zhoug recipe is full of spicy, punchy flavor! A popular Middle Eastern condiment, zhoug sauce is made with fresh cilantro, jalapenos, garlic, cardamom and cumin.
How to Make the Best Zhoug Recipe (Zhug)
Zhoug (also spelled zhug or schug) is a vibrant, herbaceous hot sauce that hails from Yemen and has become a beloved condiment throughout the Middle East and beyond. This bright green sauce packs a serious punch with its combination of fresh cilantro, spicy jalapenos, and aromatic spices like cardamom and cumin. It’s the perfect way to add excitement to everything from grilled meats and falafel to eggs and roasted vegetables.
What makes zhoug special is its complexity—it’s not just about heat, but about layers of flavor. The toasted spices bring warmth and depth, while the fresh cilantro and lemon juice keep things bright and lively. The olive oil binds everything together into a luscious, spoonable sauce that you’ll want to put on everything.
Making zhoug at home takes just ten minutes and a food processor. You can easily adjust the heat level by using more or fewer jalapenos, and the sauce keeps well in the refrigerator for up to a week. Try drizzling it over hummus, mixing it into yogurt for a quick dip, or using it as a marinade for chicken or lamb.
Zhoug Recipe (Zhug)
This authentic Zhoug recipe is full of spicy, punchy flavor! A popular Middle Eastern condiment, zhoug sauce is made with fresh cilantro, jalapenos, garlic, cardamom and cumin.
Ingredients
Zhoug
Instructions
Zhoug
- Toast the whole spices (cumin, caraway, peppercorns, cardamom seeds) in a dry pan over medium-low heat until fragrant. If using cardamom pods, crush the pods and remove the seeds—just toast the seeds. Let cool slightly.
- Place the toasted spices and all the remaining ingredients (except the oil and lemon juice) in a food processor and pulse until uniformly chopped.
- Add oil and lemon juice and pulse 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 one week.
Notes
- Start with one jalapeno and add more for extra heat—up to three for a fiery sauce.
- If using whole cardamom pods, crush them to extract the seeds and discard the pods.
- Aleppo chili flakes add a nice fruity heat, but any red pepper flakes will work.
- The sauce thickens slightly as it sits—add more olive oil when serving if needed.
