📝 About This Recipe
Originating from the Jewish community of Yemen and now a staple across the Middle East, Zhug is a masterclass in balancing heat, herbal freshness, and earthy spice. This electric-green sauce delivers a punchy kick from fresh chilies, grounded by the citrusy notes of coriander and the warmth of toasted cumin. It is more than just a condiment; it is a transformative flavor bomb that elevates everything from grilled meats to simple hummus.
🥗 Ingredients
The Fresh Base
- 2 large bunches Fresh Cilantro (tough lower stems removed, leaves and tender stems kept)
- 1/2 cup Fresh Flat-Leaf Parsley (packed)
- 6-8 pieces Garlic Cloves (peeled and smashed)
The Heat
- 8-12 pieces Thai Bird's Eye Chilies or Serrano Peppers (stems removed; keep seeds for extra heat or remove for mild)
The Toasted Spice Blend
- 1 tablespoon Cumin Seeds (whole)
- 1 teaspoon Coriander Seeds (whole)
- 4-5 pieces Green Cardamom Pods (seeds removed from pods and kept, husks discarded)
- 1/2 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Red Chili Flakes (optional, for layered heat)
Seasoning and Emulsion
- 1 teaspoon Kosher Salt (or to taste)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 teaspoon Sugar (optional, to balance the acidity)
👨🍳 Instructions
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1
Place a small dry skillet over medium-low heat. Add the cumin seeds, coriander seeds, cardamom seeds, and peppercorns.
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2
Toast the spices for 2-3 minutes, shaking the pan frequently, until they become highly fragrant and slightly darkened. Do not let them burn.
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3
Transfer the toasted spices to a mortar and pestle or a spice grinder. Grind them into a coarse powder and set aside.
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4
Thoroughly wash the cilantro and parsley, then pat them completely dry with a kitchen towel. Excess moisture will make the sauce watery.
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5
Roughly chop the garlic cloves and the fresh chilies. If you prefer a milder sauce, slice the chilies lengthwise and scrape out the seeds before chopping.
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6
In a food processor, add the chopped garlic and chilies. Pulse several times until they are finely minced but not yet a paste.
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7
Add the cilantro and parsley to the food processor in batches, pulsing after each addition until the herbs are finely chopped.
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8
Add the ground toasted spices, salt, and sugar (if using) to the herb mixture.
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9
Pour in the fresh lemon juice and pulse twice more to incorporate.
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10
While the processor is running on a low setting (or using short pulses), slowly drizzle in the extra virgin olive oil in a steady stream.
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11
Stop processing once the sauce is well combined but still retains a slightly coarse, pesto-like texture. Avoid over-processing into a smooth purée.
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12
Taste the Zhug. Adjust the seasoning with more salt or lemon juice if needed to make the flavors pop.
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13
Transfer the sauce to a clean glass jar. Cover the surface with a thin layer of olive oil to preserve the bright green color.
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14
Let the sauce sit at room temperature for at least 30 minutes before serving to allow the spices to bloom and the flavors to meld.
💡 Chef's Tips
For the most authentic texture, use a large mortar and pestle to crush the herbs and garlic; it creates a more rustic, flavorful emulsion than a food processor. Always use fresh spices and toast them yourself; the depth of flavor from freshly ground cardamom and cumin is what defines a truly great Zhug. If your sauce feels too spicy, add more olive oil or a touch more lemon juice to mellow the heat. Zhug keeps well in the refrigerator for up to 2 weeks, but ensure the top is always covered with a thin film of oil to prevent oxidation. Wear gloves when handling a large amount of bird's eye chilies to avoid skin irritation.
🍽️ Serving Suggestions
Swirl a tablespoon into a bowl of creamy hummus or labneh for a spicy, herbal contrast. Serve alongside warm pita bread and Falafel for a classic Middle Eastern street food experience. Use it as a marinade or finishing sauce for grilled lamb chops, chicken thighs, or roasted cauliflower. Mix a teaspoon into your morning scrambled eggs or shakshuka for an instant flavor upgrade. Pair with a crisp, cold lager or a refreshing mint lemonade to balance the sauce's heat.