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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
Total Time10 minutes
Course: condiments
Cuisine: Middle Eastern
Servings: 10
Author: Kevin

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  1. Add more or less chiles for preferred heat. This is meant to be spicy!
  2. I add a thin layer of olive oil on top to keep fresh if not using right away.
  3. Makes about ⅔ cup total.
  4. Recipe adapted from Jerusalem by Yotam Ottolenghi.

Nutrition

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