• Skip to main content
  • Skip to primary sidebar
Holistic Chef Academy
menu icon
go to homepage
  • About
  • All Recipes
  • Members Club
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • All Recipes
    • Members Club
    • Shop
    • Contact Us
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    Zhoug Sauce - Spicy Herb Condiment

    24th January 2021 by Jamie Raftery 1 Comment

    JUMP TO RECIPE

    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.

    zhoug spicy sauce

    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.

    • Falafel
    • Flatbread
    • Hummus
    • Roasted vegetables
    • Whole grains & beans
    • Salads
    • Toast
    Falafel box ingredients
    Zhoug sauce served with a Middle Eastern spread

    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

    zhoug spicy sauce

    Zhoug Sauce

    Jamie Raftery
    This homemade zhoug sauce adds a spicy aromatic kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make.
    5 from 1 vote
    Print Recipe Save Recipe Go To My Recipe Collections
    Prep Time 10 mins
    Total Time 10 mins
    Difficulties Beginner
    Course Sauces
    Cuisine Middle Eastern
    Servings 12 25g portions
    Calories 119 kcal
    Allergens Gluten free, Nut free, Sesame free, Soy free

    Equipment

    • Weighing scales
    • Mixing bowl
    • Blender
    • Storage container
    • Spoon

    Ingredients
     
     

    • 100 g Coriander cilantro
    • 50 g Mint or parsley
    • 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
    • 120 ml Olive oil
    • .5 each Lemon juice to taste
    Prevent your screen from going dark while cooking
    Add to Shopping List Go To My Shopping List

    Method
     

    • Assemble all ingredients
    • Wash the herbs and remove large stems
    • Lightly toast the cumin, coriander and black peppercorns
    • Peel and slice the garlic, slice the chili - add to mortor & pestle with salt and toasted spices and blend until smooth paste.
    • Finely chop the coriander and mint
    • Add chopped herbs, olive oil and lemon juice to the chili garlic paste.
    • For a looser version, add a bit more oil.
    • Taste for salt and heat, adding more if necessary.
    • Store in a sealed jar in the fridge for up to 3 days.

    Recipe Notes

    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.

    ADD YOUR OWN RECIPE NOTES

    Click here to add your own private notes.

    Nutrition Label

    Nutrition Facts
    Zhoug Sauce
    Serving Size
     
    20 g
    Amount per Serving
    Calories
    119
    % Daily Value*
    Protein
     
    2
    g
    4
    %
    Carbohydrates
     
    6
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Fat
     
    10
    g
    15
    %
    Sugar
     
    1
    g
    1
    %
    Sodium
     
    122
    mg
    5
    %
    Potassium
     
    407
    mg
    12
    %
    Vitamin A
     
    666
    IU
    13
    %
    Vitamin C
     
    49
    mg
    59
    %
    Calcium
     
    119
    mg
    12
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    ENVIRONMENTAL INFORMATION

    Keyword Authentic, Batch cook, Meal prep
    Did you make this recipe?Tag @the_holistic_chef on social media, I love to see your creations!

    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.

    More Inspiration

    • wolffia-globosa-b12-booster-balls-ready-to-eat
      Wolffia Globosa B12 Boosters
    • sweet-potato-brownie-portioned
      Sweet Potato Brownie
    • fig-barfi-sliced-ready-to-eat
      Anjeer Barfi {Indian Spiced Fig Dessert}
    • chia-seed-mil-in-a-glass
      Chia Seed Milk

    Reader Interactions

    Comments

    1. BREDA

      March 23, 2021 at 3:15 am

      5 stars
      Delicious healthy recipe and good to know the history of Zhoug.

      Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jamie-smiling-in-chef-whites

    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef academy to focus on the nutritional aspects of food.

    Educate - Inspire - Empower became my mantra and mission. Currently, I'm living and cooking between Europe and Thailand.

    Read more about Jamie

    Cooked @

    brand-logos-for-restaurants-jamie-cooked-in

    Real Good Food

    The Holistic Chef Academy is a place for discovering healthy and wholesome plant-based vegan recipes to make at home.

    Made with affordable ingredients - minimal fuss - highly nutritional - super tasty and full of love.

    Follow Me

    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • LinkedIn

    Sign Up For Free Recipes

    Subscribe to newsletter

    Seasonal Recipes

    • middle-eastern-food-display
      Vegan Middle Eastern Recipes
    • my-top-9-thai-vegan-recipes-thai-spice-display
      Thai Vegan Recipes | My Top 9
    • banana-bread-fresh-from-the-oven
      Vegan Banana Bread (Your Go-To Recipe)
    • turmeric-jamu-in-a-shot-glass
      Turmeric Jamu - Immune Boosting Health Tonic

    Trending Recipes

    • wax-gourd-juice-seasoning
      Ash Gourd Juice / Winter Melon Juice
    • malva-nuts-soaking-for-juice
      Malva Nut Juice
    • life-changing-bread-sliced-and-ready-to-eat-with-a-cup-of-tea
      The Life Changing Bread - 101
    • wolffia-cheesecake-been-sliced-and-served
      Wolffia Cheesecake {Vegan B12 Source}

    Join The Club

    Life On Plants Meal Prep Members Club

    Footer

    ^ back to top

    INFORMATION

    Hi, I'm Jamie...

    Contact

    Subscribe! For new recipes

    Privacy Policy

    SERVICES

    Join Life On Plants Membership

    Vegan Cooking Courses, Phuket

    Wellness Chef Consulting

    Culinary Health Coaching

    CONNECT

    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter