📝 About This Recipe
Hailing from the heart of Yemen, Zhug is a breathtakingly fresh and fiery cilantro-based condiment that has become the crown jewel of Middle Eastern street food. This aromatic paste balances the heat of serrano chilies with the citrusy brightness of fresh coriander and a sophisticated blend of toasted warm spices. It is more than just a hot sauce; it is a versatile flavor explosion that elevates everything from simple grilled meats to creamy bowls of hummus.
🥗 Ingredients
The Aromatics
- 2 large bunches Fresh Cilantro (thick stems removed, thoroughly washed and dried)
- 1/2 cup Fresh Flat-Leaf Parsley (packed leaves only)
- 5-6 pieces Garlic Cloves (peeled and roughly smashed)
- 4-6 pieces Serrano Chilies (stems removed; keep seeds for extra heat)
- 2 pieces Thai Bird's Eye Chilies (optional, for those who want extreme heat)
Toasted Spice Blend
- 1 teaspoon Cumin Seeds (whole seeds for maximum fragrance)
- 1/2 teaspoon Coriander Seeds (whole seeds)
- 3-4 pieces Green Cardamom Pods (seeds extracted and husks discarded)
- 1/2 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Red Chili Flakes (for layers of heat)
Liquids and Seasoning
- 1/2 cup Extra Virgin Olive Oil (high quality, cold pressed)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Granulated Sugar (to balance the acidity)
👨🍳 Instructions
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1
Begin by thoroughly washing your cilantro and parsley. It is crucial to dry them completely using a salad spinner or paper towels; excess water will make the sauce watery and shorten its shelf life.
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2
Place a small dry skillet over medium heat. Add the cumin seeds, coriander seeds, cardamom seeds, and black peppercorns.
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3
Toast the spices for 2-3 minutes, shaking the pan frequently, until they release a nutty aroma and slightly darken. Do not let them burn.
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4
Transfer the toasted spices to a mortar and pestle or a spice grinder. Grind them into a fine powder and set aside.
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5
Roughly chop the garlic cloves and the chilies. If you prefer a milder sauce, slice the chilies lengthwise and scrape out the seeds and white membranes before chopping.
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6
In a food processor, add the chopped garlic, chilies, and the ground toasted spice blend.
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7
Pulse the mixture until the garlic and chilies are finely minced but not yet a paste.
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8
Add the cilantro and parsley to the food processor in batches, pulsing after each addition until the greens are finely chopped.
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9
While the processor is running on a low setting, slowly drizzle in the extra virgin olive oil in a steady stream to emulsify the sauce.
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10
Add the lemon juice, salt, and sugar. Pulse 2-3 more times to incorporate. The texture should be slightly chunky and vibrant, not a completely smooth purée.
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11
Taste the Zhug with a piece of bread. Adjust the seasoning with more salt or lemon juice if needed.
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12
Transfer the sauce to a clean glass jar. Pour a thin layer of olive oil over the top to seal out air and preserve the bright green color.
💡 Chef's Tips
For the most authentic texture, use a large mortar and pestle to hand-grind the herbs into a rustic paste. Always use fresh spices and toast them yourself; the depth of flavor from freshly ground cardamom is the 'secret' to a professional-grade Zhug. If your sauce turns out too spicy, whisk in a little more olive oil or a touch of honey to mellow the heat. Zhug keeps well in the refrigerator for up to 3 weeks, but the flavor is most potent in the first 5 days.
🍽️ Serving Suggestions
Drizzle over warm Falafel or Sabich sandwiches for an authentic Middle Eastern experience. Stir a spoonful into a bowl of Greek yogurt or Labneh to create a cooling yet spicy dip. Use it as a marinade for grilled lamb chops or roasted chicken skewers. Swirl into a hot bowl of Shakshuka or lentil soup just before serving to brighten the dish.