📝 About This Recipe
Originally brought to Israel by Yemenite Jews, Zhoug is a vibrant, herbaceous chili paste that has become the undisputed king of Israeli condiments. This recipe balances the intense heat of fresh serrano peppers with the cooling brightness of cilantro and a complex, aromatic blend of toasted spices. It is a versatile powerhouse that adds a punch of umami and heat to everything from falafel to grilled meats.
🥗 Ingredients
The Fresh Base
- 2 large bunches Fresh Cilantro (thick lower stems removed, washed and thoroughly dried)
- 1/2 cup Fresh Flat-Leaf Parsley (packed leaves only)
- 8-10 pieces Serrano Peppers (stems removed; keep seeds for extra heat)
- 6-8 pieces Garlic Cloves (peeled and roughly chopped)
The Spice Blend
- 1 teaspoon Cumin Seeds (whole)
- 4-5 pieces Cardamom Pods (seeds extracted and pods discarded)
- 1/2 teaspoon Coriander Seeds (whole)
- 1/2 teaspoon Black Peppercorns (whole)
- 2 pieces Cloves (whole)
Liquids and Seasoning
- 1/2 cup Extra Virgin Olive Oil (plus more for sealing the jar)
- 2 tablespoons Fresh Lemon Juice (about half a lemon)
- 1 teaspoon Kosher Salt (adjust to taste)
- 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, peppercorns, and cloves.
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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 clean spice grinder. Grind them into a fine, aromatic powder.
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4
Thoroughly dry your cilantro and parsley using a salad spinner or paper towels. Excess water will make the zhoug watery and shorten its shelf life.
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5
Roughly chop the serrano peppers. If you prefer a milder sauce, remove the white membranes and seeds from half of the peppers.
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6
Place the chopped garlic and a pinch of the salt into a food processor. Pulse a few times until the garlic is finely minced.
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7
Add the chopped peppers to the food processor and pulse until they are broken down into small bits but not yet a paste.
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8
Add the cilantro and parsley to the processor in batches, pulsing between additions until the herbs are finely chopped.
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9
Add the ground toasted spice blend, the remaining salt, sugar, and lemon juice to the herb mixture.
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10
While the food processor is running on a low setting, slowly drizzle in the olive oil in a steady stream to emulsify the sauce.
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11
Stop and scrape down the sides of the bowl. Pulse a few more times until you achieve a coarse, pesto-like consistency. Avoid over-processing into a smooth purée; texture is key.
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12
Taste the zhoug. Adjust the seasoning with more salt or lemon juice if needed to make the flavors pop.
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13
Transfer the zhoug to a clean glass jar. Use a spoon to press it down and remove air pockets.
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14
Pour a thin layer of olive oil over the top to seal the surface, which helps preserve the vibrant green color.
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15
Cover tightly and refrigerate for at least an hour before serving to allow the complex flavors to meld together.
💡 Chef's Tips
Always use fresh spices and toast them yourself; the depth of flavor from freshly ground cardamom and cumin is what defines an authentic zhoug. Ensure your herbs are bone-dry before processing to prevent the sauce from separating or spoiling quickly. If you don't have serranos, Thai bird's eye chilies work for extreme heat, or jalapeños for a milder version. For the most traditional texture, use a large mortar and pestle to hand-grind the herbs into a rustic paste. Zhoug keeps well in the fridge for up to 3 weeks if you keep the top layer sealed with olive oil after every use.
🍽️ Serving Suggestions
Swirl a spoonful into a bowl of creamy hummus or tahini for a spicy kick. Serve alongside warm pita bread and Israeli salad for a classic Mizrahi breakfast. Use it as a marinade or topping for grilled chicken skewers or lamb chops. Dollop onto Sabich (eggplant and egg sandwich) or Falafel pitas to cut through the richness. Mix a teaspoon into your morning scrambled eggs or shakshuka.