Zhoug Sauce (Schug)
Schug is a tasty Middle Eastern spicy cilantro condiment. Make this recipe for zhoug sauce to use on grilled meats, vegetables or on bread.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: condiments
Cuisine: Middle Eastern
Servings: 10
Author: Kevin
- 2 cloves garlic crushed
- 2 serrano chiles coarsely chopped (See Note 1)
- 1 1/2 oz cilantro stems removed (about 1 bunch)
- 1/2 oz flat leaf parsley stems removed (about 1/3 bunch)
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp ground cardamom
- 1/4 tsp ground clove
- 1/4 tsp sugar
- 2 tbsp olive oil
- 2 tbsp water
Place garlic and chiles in bowl of a food processor and pulse or process until finely chopped.
Add remaining ingredients and pulse several times to create a coarse, thick paste. I like it slightly chunky in texture, but feel free to puree until a smoother paste develops if preferred.
Store in an airtight jar in refrigerator for up to 3 weeks.
Add more or less chiles for preferred spiciness. Serve over grilled meats, spooned over fresh cut tomatoes, hummus or whatever you like for an added kick of flavor.
- Add more or less chiles for preferred heat. This is meant to be spicy!
- I add a thin layer of olive oil on top to keep fresh if not using right away.
- Makes about ⅔ cup total.
- Recipe adapted from Jerusalem by Yotam Ottolenghi.
Calories: 29kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg