This authentic Zhoug recipe is full of spicy, punchy flavor! A popular Middle Eastern condiment, zhoug sauce is made with fresh cilantro, jalapenos, garlic, cardamom and cumin. Includes a video.
Meet Zhoug! One of the tastiest Middle Eastern sauces, made with cilantro, chilies, garlic and spices. Pronounced zoog, zhoug (also goes by zoug, zough, zhug, skug, or schug) originates from Yemen, but has become wildly popular in Israeli and Middle Eastern cuisine. Think of zhoug as a Middle Eastern version of our chimichurri recipe . By now, you’ve probably seen it at Trader Joe’s in the refrigerated section- it’s that popular!
The surprising ingredient that gives Zhoug its unique flavor is quite unexpected -cardamom! Tradionally versions also include whole caraway seeds– for the BEST flavor.
Why You’ll Love zhoug!
- Dress up simple dishes! Zhoug or zhoug paste, is a versatile green sauce that can be added to all sorts of simple dishes to add a burst of flavor, along with a pop of color. Add it to wraps, pitas, falafel sandwiches, roasted veggies, or hummus. See our list below for even more ideas!
- 5-minute recipe. This green zhoug only takes 5 minutes to whip up using the food processor! A quick and easy Middle Eastern sauce, yet so beautiful and impressive.
- Packed with complex flavor. Cardamon is the secret ingredient here! Jalapeños make this a mildly spicy sauce, garlic and lemon add bright flavor, and cilantro is the main herby component. Ground cumin gives earthy depth of flavor.
Zhoug Ingredients
- Jalapenos: Provide a spicy kick. Add heat and depth of flavor to the sauce. Feel free to use Serrano for an even spicier sauce!
- Garlic: Adds a pungent and savory taste. Enhances the overall flavor profile of the sauce.
- Cilantro leaves: Provides a fresh and vibrant taste. It adds a bright and aromatic element to the sauce.
- Cardamon: Ground cardamon or whole seeds contribute a unique and unexpected flavor. It adds a subtle floral and earthy note to the sauce.
- Cumin: Whether ground cumin or in whole seeds, it adds a warm earthy flavor.
- Caraway seeds: Optional but recommended as they add complexity, nuttiness and a unique flavor.
- Black Peppercorns: Optional, but can be added for a touch of heat and mild spiciness.
- Kosher salt: Essential for balancing the flavors, enhancing the ingredients, and bringing everything together.
- Olive oil: Used to achieve the desired consistency of the sauce. It adds richness and smoothness.
- Lemon juice: Provides a tangy and citrusy flavor. It adds brightness and freshness to the sauce.
- Chili flakes: can be added for an extra layer of spiciness and a subtle smoky flavor. They are optional but can be adjusted to individual preferences. Aleppo chili flakes are nice here.
How to Make Zhoug (instructions)
- Toast the seeds (if using) Toast any whole seeds in a dry skillet over med-low heat until fragrant. If using cardamom pods- crush the pods and remove the seeds- just toast the seeds. Let cool slightly.
- Pulse in the food processor. Place the toasted spices and all the remaining ingredients- fresh chilies, cilantro, garlic (everything except the oil) in a food processor and pulse until it’s uniformly chopped. No need for a mortar and pestle here! Add extra virgin olive oil and lemon juice and pulse into a coarse paste. For a looser version, add a bit more oil.
- Taste and adjust. Taste for salt and heat, adding more if necessary.
- Add chili flakes. Add red pepper flakes or Aleppo chili flakes if you like.
Storage
Zhoug must be refrigerated. Store in a sealed jar in the fridge for up to one week. Freeze zhoug for up to 6 month. See the list of ways to use Zhoug Sauce below for ideas of how to use up this spicy cilantro sauce throughout the week!
Try Zhoug Yogurt!
If zhug is too spicy, try stirring a little Zhoug into plain yogurt for a flavorful, yet mellower, yogurt sauce.
Zhoug Yogurt (above) is a great way to temper the flavor a bit. I love this with falafels, this Grilled Chicken or Grilled eggplant!
Ways to Use Zhoug Sauce
- Spoon zhoug over beans, tacos, wraps , shawarma pitas or grilled eggplant wraps.
- Serve zhoug with falafel!
- Drizzle zhoug over roasted veggies, chickpeas, tofu, eggs, grilled chicken, and fish.
- Swirl it into soups for a bright burst of flavor.
- Swirl it into hummus, or labneh for a delicious dip.
- Drizzle it over Avocado toast.
- Use zhoug (or zhoug yogurt) it as a flavorful marinade for meat, fish or chicken.
Zhoug FAQs
Zhoug is traditionally made with cilantro, garlic, chili peppers, spices, and olive oil. Typically bird’s eye or serrano peppers are used, but we use jalapeño because it is milder and easier to find!
Spoon over a falafel pita, roasted vegetables, drizzle over wraps, stir into yogurt, spoon over eggs, spoon onto fish or grilled chicken shawarma, or mix into hummus. You can even mix it with additional extra-virgin olive oil and lemon juice for a punchy salad dressing. For even more ideas, see our full list below!
Zhoug means a spicy sauce containing chilies. Yemenites believe that daily consumption of zhoug can keep illness at bay and strengthen the heart.
Yes, zhoug can be frozen in an airtight container for up to 6 months. Drizzle the top of zhoug with lemon juice or olive oil to prevent it from discoloring.
Zhoug can also go by zoug, zough, zhoung, zhug, zoog, skug, skhug, zhoug paste, green paste, or schug!
You’ll find a hundred uses for Zhug Sauce. I promise! Similar to both Chermoula and Green Harissa Sauce, it’s signature difference is the addition of cardamom and caraway seeds. It’s quite addicting, and it tastes like nothing else. Make it spicy or keep it mild, totally up to you. Hope you give Zhoug a try!
More Favorite Sauces You’ll Love!
Enjoy this and let us know your thoughts in the comments below! xo
Watch How to make Zhoug | 30-sec video
Zhoug Recipe (Zhug)
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 1 ¼ cup 1x
- Category: Condiment
- Method: Blend
- Cuisine: Yemen
- Diet: Vegan
Description
Ingredients
- 1–3 whole jalapenos, sliced ( start with one, if unsure)
- 2 fat garlic cloves
- 1 bunch cilantro, small stems ok (about 1 cup packed tightly)
- 1/2 teaspoon ground cardamon (or whole seeds, please see notes)
- 1 teaspoon cumin- ground or whole seeds
- 1 teaspoon caraway seeds– optional but good!
- 1/2 teaspoon peppercorns – optional
- 1/2 teaspoon kosher salt, more to taste
- 1/3 cup olive oil, more to desired consistency
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)
Instructions
- Toast any whole seeds in a dry skillet over med-low heat until fragrant. Note: If using cardamom pods– crush the pods and remove the seeds- just toast the seeds. (Video is not accurate here.) Let cool slightly.
- Place the toasted spices and all the remaining ingredients (except the oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice and pulse into a coarse paste. For a looser version, add a bit more oil.
- Taste for salt and heat, adding more if necessary.
- Add chili flakes if you like.
- Store in a sealed jar in the fridge for up to one week.
Notes
Toasted whole spices have the best flavor here! Remove cardamom seeds from the pods- leave the pods out. The video is not right. 😉 TIP: The cardamom is the star here, so make sure you use enough so you can taste it.
Chilies: Jalapeños are not traditional yet produce a very consistent and milder heat. You can swap them out for hotter serrano or other green chilies.
Herbs: Feel free to swap out the cilantro for flat-leaf parsley or even part fresh mint. You can also do a blend of all three!
Make Zhoug Yogurt: mix 1-2 tablespoons of Zhoug with a cup of yogurt, add more to taste. Taste, adjust salt.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 26
- Sugar: 0.2 g
- Sodium: 29.6 mg
- Fat: 2.8 g
- Saturated Fat: 0.4 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 0.1 g
- Cholesterol: 0 mg
This sauce has become a regular condiment in our house. It’s amazing. Thank you!
Great to hear Florence!
Just made this; it’s delicious!
I’m so glad you enjoyed this Seb!
Added walnuts to give it more body and it was great. next time I am going to add
sun dried tomato and a touch of balsamic viniger.
Sounds interesting Jay! Glad you are having fun with this and the walnuts sound really good here!
This is so flavoursome, has multiple uses.
Glad you like this Lyn!
Excelente versión de un chimichurri..lo voy hacer…ya puedo imaginar las notas mágicas de sabor que añade el cardamomo…
Gracias por compartir estos secretos culinarios…
Thank you for sharing.
Made it and came out absolutely delicious. I used Serrano peppers and a couple of strings of parsley.
U serve it with Salmon and vegetable Salads.
Can you replace the cilantro with something else? Basil? Any suggestions?
What about Italian parsley?
Love this sauce
Think it would go with almost everything
Thanks Sylvia
Thanks Ruth!
Fantastic! I made as directed with 2 jalapeños and added fresh mint. This tasty herbaceous zinger is so good 😊
Awesome Diane!
added some fish sauce and grinded black peppers. crushed everything using a mortar and pestle. very tasty.
Sounds good Richard!
I put it on everything. I get grumpy when I run out of this stuff! I use 4 Jalapeños and two habaneros per batch and it is just right for me…HOT! I also like to add a couple mint or basil leaves too.
In a pinch it can be done with parsley instead but cilantro is where it’s at.
Glad you like it!
Just found this recipe, and will make it tomorrow, sounds just perfect!
I made this to pair with the grilled shawarma and Israeli salad recipes. The shawarma and salad are out of this world, and this zhoug is a thing of beauty! My mom and I put it on EVERYTHING! It brings every dish to life. We are addicted.
As always, so grateful for your site. You’ve brought us so many adventurous and truly delicious recipes. Thank you!
Thanks Michelle glad you are enjoying!
Made this tonight for a black bean salad. Delicious! The cumin and cardamom give it a flavor boost. Also mixed it with Greek yogurt to make a dip and will try it in eggs tomorrow. Thank you for a fantastic recipe!
Made it. Nailed it! It was better than store bought. I put it on falafel yesterday and on top of an omelette today.
This is so delicious! We love zhoug so much. Thanks for this recipe.
hey can I use water in place of oil?
That should be fine!
I made this with the peppers I had on hand (1 chile and 4 bird peppers). Was quite tasty.
Great recipe – easy and tasty. I used chilli flakes and a few pickled jalapeños as I didn’t have any fresh ones. I tried zhoug for the first time when I was visiting friends in US last year and loved it so this brought back some nice memories.
My husband and I LUV this sauce. We put in on and in EVERYTHING. The flavor is fresh with the garlic and jalapeño adding the perfect finishing touch.
Awesome, great to hear Debbie! 🙌
I love it
Excellent sauce and it went perfectly on top of falafels.
we have mixed into plan yoghurt and sour cream – a new family favorite.
Just made this sauce; wow! Delicious! This will be one of 3 sauce/dip I’ll repeat often. In the fridge so the sauce marinate awhile, can’t wait to try with a dollop of yogurt used 2 jalapeños and dashes of chili flakes. In recipes they say a bunch of cilantro; what’s a bunch in measurements?
Can you use scotch bonnet peppers. Or will that change the flavour profile.
Thanks Mia- one of my favorites too! It’s heavenly in yogurt. Haven’t use scotch bonnets very much, so not sure of their heat level.
We first made this about a year ago when looking for a new condiments to use up some cilantro. It was our first time trying zhoug, now it is a weekly must prep. For the record, we’ve never even bothered to try another recipe and we’ve never looked for another cilantro based condiment. Yours won us over at first bite!!! Thank you!
Awesome!