Zhoug sauce is a popular Middle Eastern condiment that’s very easy to make and full of fresh ingredients, it adds a spicy aromatic kick to any meal.
I was first introduced to Zhoug when I was on a Yoga 'time out' retreat at Wonderland in Koh Phangan. Wonderland is run by an Israeli community, hence why the food was so incredibly delicious! Each evening there was a delicious colourful vegan buffet. This is when I fell in love with Zhoug and have been making it ever since!
It's similiar to pesto, chimichurri, chermoula or salsa verde. Many countries have their own variation of a green herb sauce.
Origin's of Zhoug Sauce
Zhoug sauce originated in Yemen, but there are different variations of the sauce all over the Arabic countries.
It is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices, then mixed with olive oil. Some recipes also add caraway seed, cardamom, and black pepper.
Traditional Yemeni cooks prepare Zhoug using two stones: a large stone called marha' used as a work surface and a smaller one called wdi for crushing the ingredients. Alternative options are a mortar and pestle or a food processor. I much prefer the mortar and pestle technique, this is such a satisfying kitchen tool to work with.
How to make Zhoug
Start by picking and washing the herbs, remove any large stems.
Mortar and pestle technique:
Peel and slice the garlic, toast the spices and add both to mortar and pestle along with the sliced chili. Pound everything together until you get a smooth paste.
Next, finely chop the herbs with a knife and add to them to pestle along with the olive oil, pinch of salt and lemon juice. Check and adjust the seasoning. Transfer to storage container.
Blender technique:
Bringing the zhoug together is easiest in a food processor or blender. If you use a food processor or blender, try to use a light hand. You want a thick, slightly chunky paste, like pesto, rather than a perfectly smooth and runny sauce.
To make in the blender add the garlic, chili, herbs, toasted spices, olive oil and lemon juice. Pulse in the blender and scrape down the sides of the blender with a spatula. Do this 2-3 times until you have a nice course Zhoug sauce with a bit of texture (not too fine).
Check and adjust seasoning and transfer to a storage container.
Is Zhoug Sauce Healthy?
You bet ya! Full of fresh herbs, medicinal spices, garlic, pink salt and olive oil.
Ingredients you will need
Herbs:
- Coriander (aka cilantro in USA!)
- Mint
- Parsley
Spices:
- Coriander seed
- Cumin seed
- Black peppercorns
- Cardamom seeds
Seasonings and other:
- Garlic
- Pink slt
- Olive oil
Equipment you will need
- Mixing bowl
- Blender or Pestle & Mortar
- Storage jar
- Spoon
What to serve Zhoug with?
Swirled, drizzled, or dipped, zhoug is delicious with any of the following.
Chop Chop
Let's get to the recipe. I promise you it's quick to make and well worth the effort. Make a nice big batch and keep a jar in the fridge, it's sure to liven up any meal.
If you like this recipe, please give some feedback and rating in the comments below. Share with your friends and family who may enjoy making this also and don't forget to tag #holisticchefacademy
📋 Recipe
Zhoug Sauce
Equipment
- Weighing scales
- Mixing bowl
- Mortar and Pestle
- Blender
- Spatula
- Spoon
- Storage container
Ingredients
Fresh Herbs
- 50 g Coriander cilantro
- 50 g Parsley
- 50 g Mint or parsley
Spices & Seasonings
- 20 g Garlic
- 20 g Green chili to taste
- 1 g Coriander seed
- 1 g Cumin seed
- 1 g Black pepper - ground
- 1 g Cardamom powder
- 3 g Pink salt to taste
Olive Oil & Lemon
- 120 ml Olive oil
- .5 each Lemon juice to taste
Instructions
Mortar & Pestle Method
- Gather and measure all ingredients using weighing scales.
- Wash the herbs (coriander and mint/parsley) thoroughly, then remove any large stems.
- Lightly toast the cumin seeds, coriander seeds, and black peppercorns in a dry pan over low heat until fragrant.
- Peel and slice the garlic; slice the green chili (remove seeds if you prefer less heat).
- Place the toasted spices, sliced garlic, sliced chili, and salt into a mortar and pestle.
- Grind into a smooth paste.
- Finely chop the fresh herbs, then add them to the chili-garlic-spice paste.
- Stir in the olive oil and lemon juice, adding more oil for a looser consistency if desired.
- Taste and adjust seasoning for salt and heat.
- Transfer the Zhoug sauce to a storage container with a tight-fitting lid and refrigerate.
- Use within 3 days.
Blender Method
- Gather and measure all ingredients.
- Wash and prep the herbs (removing large stems), peel and slice garlic, slice chili, and lightly toast spices as above.
- Add garlic, chili, herbs, toasted spices, olive oil, and lemon juice to the blender.
- Pulse a few times, stopping to scrape down the sides with a spoon or spatula.
- You want a coarse texture: avoid blending into a completely smooth purée.
- Taste and adjust seasoning with salt, additional chili, or lemon juice.
- Transfer to a container, seal, and store in the fridge for up to 3 days.
Nutrition
STORAGE SUGGESTIONS: This sauce keeps well in the refrigerator, covered, for up to 1 week. Olive oil sometimes solidifies when chilled—if this happens, let the sauce warm to room temperature. Stir to recombine.
MIX IT UP: Some zhoug recipes call for a mix of coriander and parsley. Use half of each if that combination appeals more to you. You can also use other varieties of chilli peppers.
BREDA says
Delicious healthy recipe and good to know the history of Zhoug.