Zhoug Recipe

Zhoug (Yemenite Green Chili Herb Sauce)

1. 1

   Prepare herbs and chiles

   Wash cilantro, parsley, and mint thoroughly to remove grit. Shake or spin dry; roughly chop herbs (including tender stems) so they fit easily in a food processor. Remove stems from chiles, halve if large, and roughly chop. If you prefer milder heat, remove seeds from one or two chiles; for hotter zhoug leave seeds in.

2. 2

   Pulse aromatics

   Add chopped cilantro, parsley, mint, garlic cloves, and chopped chiles to the bowl of a food processor fitted with the S-blade. Pulse 6–8 times until herbs and chiles are coarsely chopped and fragrant, scraping down the sides once or twice. Do not overprocess into a paste yet.

3. 3

   Add spices and salt

   Add the ground cumin, ground coriander, ground cardamom (if using), kosher salt, and black pepper to the processor. Pulse 4–6 more times to incorporate the spices evenly into the herb mixture.

4. 4

   Emulsify with oil and lemon

   With the processor running on low, drizzle in the olive oil through the feed tube in a steady stream so the mixture emulsifies and becomes saucy. Add the lemon juice and pulse once or twice to blend. Stop and taste; add more lemon or salt if desired.

5. 5

   Adjust consistency

   If the zhoug is too thick or the machine is struggling, add cold water 1 tablespoon at a time (up to 2 tablespoons) while pulsing until you reach a loose, spreadable sauce—thicker than a vinaigrette but pourable. The final texture should be slightly coarse (small herb flecks remain).

6. 6

   Finish and store

   Transfer the zhoug to a clean jar. Press a small amount of olive oil on top to help preserve color, seal, and refrigerate. Let rest at least 30 minutes before using to allow flavors to meld. Use within 1–2 weeks refrigerated or freeze portions for longer storage.

7. 7

   Serving suggestions

   Serve chilled or room temperature as a condiment for grilled meats, fish, falafel, roasted vegetables, shawarma, hummus, labneh, or spread on sandwiches and flatbreads.